Kaboch Squash and Chestnut Soup with Chipotle Crème Fraîche |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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In this luscious soup, the restaurant uses a squash that is relatively new to the American market: the kabocha, a beautiful jade-green winter squash with deep orange flesh. Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets. Ingredients:
1 cup ruby port |
1/2 cup dry red wine |
1 teaspoon canned chipotle chilies or 1 teaspoon crushed dried chipotle chilies |
2 tablespoons tomato paste |
1 8-ounce container crème fraîche or 1 cup sour cream |
vegetable oil |
2 2 1/2-pound kabocha squash, cut horizontally in half, seeded |
8 cups canned low-salt chicken broth |
1 1/2 7.4-ounce jars whole roasted chestnuts |
2 tablespoons pure maple syrup |
Directions:
1. For chipotle crème frache: Combine Port, wine, chilies, and tomato paste in heavy small saucepan. Simmer over medium heat until reduced to thick paste, stirring often, about 12 minutes. Transfer to small bowl; cool. Fold in crème fraîche. Cover and chill at least 1 hour and up to 1 week.
2. For soup: Preheat oven to 350°F. Brush baking sheet with oil. Place squash halves, cut side down, on prepared sheet. Bake squash until very tender, about 1 hour. Scoop squash from skins. Measure 6 cups squash and transfer to large pot (reserve any remaining squash for another use). Add broth and chestnuts to pot. Bring to boil over high heat. Reduce heat to medium-low. Simmer soup uncovered until chestnuts are very tender, about 30 minutes. Mix maple syrup into soup. Puree soup in batches in blender until very smooth; return to same pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
3. Rewarm soup. Ladle into bowls. Top each serving with chipotle crème fraîche.
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