Cream of Butternut Velouté with Chestnuts: Family Recipe

Ingredients

• 1 large butternut squash
• 4 cups chicken broth
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups heavy cream
• 1 cup roasted chestnuts
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut butternut squash in half lengthwise and remove seeds. Place the butternut squash halves cut-side down on a baking sheet and roast for 45 minutes or until tender.
3. While the butternut squash roasts, in a saucepan bring chicken broth to a simmer.
4. Melt butter in a separate pot, then whisk in all-purpose flour to create a roux. Cook for 1-2 minutes.
5. Slowly pour chicken broth into the pot with the roux, whisking constantly to avoid lumps.
6. Add the heavy cream to the pot and simmer for 10 minutes.
7. Remove the butternut squash from the oven and scoop out the flesh into a blender. Blend until smooth.
8. Add the butternut squash puree to the pot with the cream and broth mixture and stir well to combine.
9. Stir in the roasted chestnuts and season with salt and pepper to taste.
10. Serve hot with crusty bread or croutons.

Verdict

This Cream of Butternut Velouté with Chestnuts is a creamy and comforting soup that’s perfect for a cozy night in. The roasted chestnuts add a nutty flavor, and the butternut squash gives the soup a rich texture. Serve with crusty bread or croutons for a complete meal.

Serving Suggestions

This soup is great as a standalone meal but could also be served as an appetizer or paired with a light salad. Garnish with chopped herbs or a drizzle of olive oil for extra flavor.