Butternut Squash Soup with Chestnuts Recipe

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Ingredients:

Serving

4 large shallots, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 (15-oz) can diced tomatoes, drained
3 large thyme sprigs
1 turkish or 1/2 california bay leaf
2 tbsp extra-virgin olive oil
1 1/2 lb butternut squash, peeled, seeded, and cut into (1-inch) cubes (about 3 1/2 cups)
5 cups water
1/4 tsp grated nutmeg
12 bottled cooked chestnuts, chopped (1/2 cup)
softly whipped cream

Directions:

Cook shallots, carrot, celery, tomatoes, thyme, and bay leaf in oil in a 4- to 5-quart heavy pot over medium-low heat, stirring occasionally, until softened, about 8 minutes.
Add squash, water, nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper and simmer, covered, until squash is very tender, 20 to 25 minutes. Discard thyme and bay leaf.
Purée soup in batches in a blender until smooth (use caution when blending hot liquids). Thin soup if desired and season with salt and pepper.
Ladle soup over chestnuts in bowls.
Cooks' note: Soup can be made 2 days ahead and chilled, covered once cool. Thin slightly with water if necessary.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	218.08 Kcal (913 kJ)
Calories from fat	46.49 Kcal
		% Daily Value*
Total Fat	5.17g	8%
Sodium	36.98mg	2%
Potassium	893.18mg	19%
Total Carbs	41.86g	14%
Sugars	11.16g	45%
Dietary Fiber	5.86g	23%
Protein	5.19g	10%
Vitamin C	40.5mg	68%
Vitamin A	1.2mg	41%
Iron	2.3mg	13%
Calcium	123.2mg	12%

Amount Per 100 g
Calories	47.29 Kcal (198 kJ)
Calories from fat	10.08 Kcal
		% Daily Value*
Total Fat	1.12g	8%
Sodium	8.02mg	2%
Potassium	193.66mg	19%
Total Carbs	9.08g	14%
Sugars	2.42g	45%
Dietary Fiber	1.27g	23%
Protein	1.12g	10%
Vitamin C	8.8mg	68%
Vitamin A	0.3mg	41%
Iron	0.5mg	13%
Calcium	26.7mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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