Butternut Velouté with Chestnuts Recipe

Ingredients:

• 1 medium-sized butternut squash
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1/2 cup cooked chestnuts, chopped
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F.
2. Cut the butternut squash in half lengthwise and remove the seeds and strings.
3. Place the squash halves cut side down on a baking sheet and roast in the oven for 45 minutes or until tender.
4. In a large pot, melt the butter over medium heat and sauté the onion and garlic until soft and fragrant, about 5 minutes.
5. Remove the squash from the oven and let cool for a few minutes. Scoop out the flesh and add it to the pot with the onions and garlic.
6. Add the broth to the pot and bring to a boil. Lower the heat and let simmer for 15 minutes or until the squash is very soft.
7. Using an immersion blender, puree the soup until smooth and creamy.
8. Add the heavy cream and chestnuts to the pot and stir until well combined.
9. Season with salt and pepper to taste.
10. Simmer for another 5 minutes or until the soup is heated through.
11. Serve hot with crusty bread or croutons.

Verdict:

This butternut velouté with chestnuts is a delicious and comforting soup that’s perfect for fall and winter. The creamy, velvety texture of the soup pairs perfectly with the crunchy and nutty flavor of the chestnuts. It’s easy to make and will surely impress your guests!

Serving Suggestions:

This soup is great as an appetizer or a light lunch. It can be served alone or with a side of crusty bread or croutons. For a heartier meal, serve the soup with a green salad or a roasted chicken.