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Butternut Squash and Chestnut Soup
EL INVITADO DE INVIERNO
Description
Warm and savory, this Butternut Squash and Chestnut Soup makes a great wintertime lunch or dinner entree, especially when served with plenty of crusty bread for dipping. Simmered in port or moscato wine, the chestnuts provide a sweet nuttiness to this roasted butternut squash soup. Seasoned with sauteed onions and nutmeg, the soup is blended until smooth and creamy. Serve with bacon crumbles for a savory topping, or leave out if you want to keep this dish vegetarian and vegan friendly.
Ingredients
- 250 grams chestnuts (dried, peeled)
- 0.5 kilograms butternut squash (halved)
- olive oil
- 1 onion (large, chopped)
- 8 oz. wine (sweet, like port or moscato)
- 1 liter water (or chicken or vegetable stock)
- ground nutmeg
- salt
- 4 bacon (strips, fried and crumbled, optional)
Directions
- The night before, cover the dried chestnuts with water to rehydrate.
- The next day, preheat the oven to 180 degrees Celsius.
- Baste the squash with olive oil and roast for 30 minutes.
NutritionView More
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| Calories340Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium280mg12% |
| Potassium880mg25% |
| Protein4g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate49g16% |
| Dietary Fiber8g32% |
| Sugars5g |
| Vitamin A270% |
| Vitamin C90% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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