Chestnut N Butternut Squash Soup Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 350 degrees.
Cut the squash in half and place it face down in a pan with a little water.
Put the squash in the oven till tender (around 30 minutes).
While the squash is cooking, prep the chestnuts.
I chose to peel the chestnuts before boiling till tender (be careful not to over boil, they will fall apart).
Sauté some onions and carrots in a pressure cooker.
Scoop out the squash into the pot, add the veggie stock and seasonings, salt and pepper to taste. Add the chestnuts.
Let them cook in the pressure cooker for about 30 minutes (if you dont have a pressure cooker, just let it simmer for longer).
When ready, use an immersion blender to smooth it all out.
You can choose to add in milk or cream or more stock if it’s too thick.
Once you’re ready to serve, garnish with sour cream or cream and some sprigs of chive.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	39.26 Kcal (164 kJ)
Calories from fat	3.11 Kcal
		% Daily Value*
Total Fat	0.35g	1%
Cholesterol	0.56mg	0%
Sodium	760.37mg	32%
Potassium	377.42mg	8%
Total Carbs	5.75g	2%
Sugars	2.9g	12%
Dietary Fiber	1.02g	4%
Protein	3.35g	7%
Vitamin C	4.5mg	7%
Vitamin A	0.3mg	9%
Iron	0.2mg	1%
Calcium	28.5mg	3%

Amount Per 100 g
Calories	21.27 Kcal (89 kJ)
Calories from fat	1.68 Kcal
		% Daily Value*
Total Fat	0.19g	1%
Cholesterol	0.3mg	0%
Sodium	411.97mg	32%
Potassium	204.49mg	8%
Total Carbs	3.12g	2%
Sugars	1.57g	12%
Dietary Fiber	0.55g	4%
Protein	1.81g	7%
Vitamin C	2.4mg	7%
Vitamin A	0.1mg	9%
Iron	0.1mg	1%
Calcium	15.4mg	3%

* 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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