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You are here: Home / Recipes / Family Food Ideas / Butternut Squash Chestnut Soup – Fast 10 Minute Recipe

Butternut Squash Chestnut Soup – Fast 10 Minute Recipe

January 5, 2010 by Sarah Trivuncic 23 Comments

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Butternut Squash Chestnut Soup

Butternut squash chestnut soup is a perfect recipe after New Year. Healthy food that can be produced virtually immediately is a jolly useful thing when you’re trying to eat healthily in January.
Re-visiting soup for the latest Monthly Mingle after it was the subject last month was not my plan. However, with this month’s theme being “winter vegetables” and having some already cooked butternut squash and some left over vacuum packed chestnuts I found myself sucked into soup. It’s that time of year.
This is my second in a mini-series of three posts showing ways to use up seasonal ingredients you may have left over from Christmas and New Year.  Today’s ingredient being those chestnuts.  I am sending this butternut squash chestnut soup to this month’s mingle, organised by Meeta of What’s For Lunch Honey? is hosted this month by Sudeshna of Cook Like a Bong.
Butternut Squash Chestnut Soup

Making the Butternut squash chestnut soup

It is helpful, but not essential, to cook your butternut squash in advance. I cooked two whole butternut squashes in my slow cooker the night before and they were ready for me to pop some straight into this butternut squash chestnut soup and also a curry.
Clean and chop your leek then fry it with olive oil in a large saucepan. When they are softened add the chestnuts and continue to cook for 2-3 minutes.
Mash the cooked chestnuts gently into the leeks. (I advise using a plastic masher if using non-stick pans)
Now tip in the cooked butternut squash and your stock and heat it all up.  Alternatively you could add raw butternut squash and stock here but you will need to allow extra time to cook it now. Depending how small the chunks are, this would take an extra 10-15 minutes once the stock has come up to the boil.
You can use a stick blender to puree your soup to whatever texture you prefer.
(By the way, I really don’t rate KitchenAid saucepans. As you can see in the photo the non-stick surface is wearing off. I thought I’d done something horrible to them but I visited a friend with same saucepans at the weekend and it’s happening to him aswell. KitchenAid saucepans look lovely, have nice rubber handles but they’re not guaranteed for 10 years or a lifetime like certain other brands and well, I can see why now. I’ve long replaced them and most recently with these saucepans from Habitat as you can see in my saucepans unboxing video!)
Season to taste and serve immediately. I sprinkled the sage over the top of mine here with some creme fraiche.  It would be equally nice without or alternatively you could use a blob of low fat yogurt.
Next time, in my third installment of using up things you may have left in the fridge after Christmas, I have something very enticing to show you with some left over soft cheese. It’s not for dieters!
Butternut Squash Chestnut Soup
Print Recipe
5 from 1 vote

Butternut squash chestnut soup

A delicious winter soup, ideal for using up chestnuts after Christmas.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Lunch, Soup
Cuisine: American, British
Keyword: butternut squash, chestnuts, soup recipe
Servings: 4
Calories: 185kcal

Ingredients

  • 400 g butternut squash ideally cooked, having been peeled and chopped into medium size chunks. Or use raw and allow longer to simmer the soup. See instructions.
  • 1 tsp vegetable stock I use Marigold powder
  • 500 ml boiling water
  • 1 tbsp olive oil
  • 1 leek cleaned and sliced into rings
  • 100 g chestnuts ready cooked peeled - I use Merchant Gourmet vacuum packed ones
  • 100 ml half fat creme fraiche (optional)
  • 1 tsp sage chopped if fresh, but dried works too
  • salt to season
  • pepper to season

Instructions

  • (Cook your butternut squash in advance. I bunged mine in slow cooker the night before). Alternatively you can cook it at the simmer stage below but your soup will take longer to make.
  • Fry the leek rings in the olive oil in a large saucepan.  When they are softened, add the chestnuts and continue to cook for 2-3 minutes.
  • Mash the chestnuts gently into the leeks.
  • Mix the stock using the bouillon mix and boiling water.
  • Tip in the cooked butternut squash and stock and heat up.  Alternatively you could add raw butternut squash and stock here but you will need to allow maybe ten mins' extra time to cook the squash at this stage.
  • Use a stick blender to puree your soup to whatever texture you prefer.  
  • Season to taste and serve immediately. I sprinkled the sage over the top with some half fat creme fraiche but it would be equally nice without. Alternatively you could use a blob of low fat yogurt.

What to serve with Butternut Squash Chestnut Soup?

I’m sure you’ll want to bread to dip in your soup so I have a couple of suggestions. Also pictured with a Glorious (brand) butternut soup is my 30 minute Soda Bread – the fastest bread you can make!

Also very quick, would be my coriander chapatti, which only take around ten minutes. Once you’ve bound the flour and water together, they puff up on the heat in seconds.

This site content is free. When you purchase via referral links on our posts, including those to Amazon, we earn affiliate commission, at no extra cost to yourself. Thanks for reading and please share posts you find useful!
Filed Under: Family Food Ideas Tagged With: family meals, soup, vegetarian

About Sarah Trivuncic

Sarah Trivuncic has published recipes, restaurant and travel reviews on Maison Cupcake since 2009. She lives in Walthamstow, East London with her husband and teenager.
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Comments

  1. Elise says

    January 5, 2010 at 12:31 pm

    thank you – can't wait to have a go !!!

    Reply
  2. MaryMoh says

    January 5, 2010 at 2:13 pm

    That's such a beautiful combo. I would really love it. Both butternut squash and chestnuts are my favourite. I don't mind surviving on that the whole day 😛

    Reply
  3. Jessica @ How Sweet says

    January 5, 2010 at 2:28 pm

    This sounds delish!! I love butternut squash!

    Reply
  4. Mowie @ Mowielicious.com says

    January 5, 2010 at 4:21 pm

    Butternut and chestnut sounds like a match made in culinary heaven! Yummy Sarah!

    Reply
  5. Mamatkamal says

    January 5, 2010 at 5:43 pm

    What a lovely combination of flavour! This looks so delicious, thanks for the recipe.
    Have a great day darling,
    Cheers

    Reply
  6. Heavenly Housewife says

    January 5, 2010 at 6:57 pm

    Beautifully done. I love butternut squash but I rarely use it because I find it so hard to cut (and I'm very accident prone LOL)–I only buy it when the supermarket has it already cut into pieces :D. I bet this soup is lovely on freezing cold days like today.

    Reply
  7. Rambling Tart says

    January 6, 2010 at 1:52 am

    I've never cooked with chestnuts, but this soup looks wonderful 🙂

    Reply
  8. faithy, the amateur baker says

    January 6, 2010 at 8:35 am

    What great idea!

    Reply
  9. Morwenna Ellis-Philips says

    January 6, 2010 at 12:06 pm

    Mmm looks yummy, I make a very similar soup with parsnips so I will try butternut squash for a change xoxo

    Reply
  10. Nicisme says

    January 6, 2010 at 5:49 pm

    I'm all for using up the leftovers and cooking with seasonal ingredients, looks perfect for the weather we've had lately!
    Best wishes for 2010!

    Reply
  11. Kitchen Butterfly says

    January 6, 2010 at 8:35 pm

    How yummy and full of goodness is this?????? Love chestnuts, you know. Well done!!!!

    Reply
  12. Tracy @ Sugarcrafter says

    January 7, 2010 at 9:49 pm

    Mmm, I am totally craving anything with butternut squash right now. I just picked up two at the store today!

    Reply
  13. cookbookapprentice says

    January 7, 2010 at 10:59 pm

    Delicious! I've always wanted to make a butternut squash soup and haven't tried it yet.

    Reply
  14. bethany says

    January 7, 2010 at 11:40 pm

    This looks splendid Sarah! I love chestnut veloute and the combination of butternut squash sounds even more fantastic!

    Reply
  15. Daily Spud says

    January 8, 2010 at 12:51 am

    Sounds like a wonderful combination! I adore butternut squash but I rarely eat chestnuts. They're really not all that commonly used over here and we have no chestnuts-at-Christmas tradition. All of which means that I may just have to buy some and try them out in this soup…

    Reply
  16. Jamie says

    January 9, 2010 at 2:30 pm

    Really great soup and since I love chestnuts I say this is a great way to use them. Excellent recipe, Sarah. But why is it that I always use my chestnuts with chocolate? This is much healthier!

    Reply
  17. Alison says

    January 9, 2010 at 9:06 pm

    This looks delicious. I love butternut squash but I always find them really hard to peel. Any tips? Could you use chestnut puree? Love the idea of using up seasonal leftovers.

    Reply
  18. Sarah, Maison Cupcake says

    January 9, 2010 at 9:56 pm

    @alison You could always cook them just sliced in half and baked in oven, then when cooked you can scoop the flesh out. That's pretty low effort. I suppose you could use chestnut puree so long as it's the unsweetened one.

    Reply
  19. Alison says

    January 9, 2010 at 11:24 pm

    Thanks Sarah! I'm going to give it a whirl.

    Reply
  20. Jeanne says

    January 13, 2010 at 4:31 pm

    Mmmm, I *love* butternut soup – but have never thought to add chestnuts! In fact, I never realyl know what to do with chestnuts, other than eat them straight off the fire!

    Reply
  21. George@CulinaryTravels says

    January 14, 2010 at 4:34 pm

    I had this for lunch the other day and it was gorgeous, thanks for sharing the recipe Sarah. I also have to say i love the first photo.

    Reply
  22. Joanne says

    January 26, 2010 at 2:04 am

    Go you for trying to eat healthy in the new year! The key is definitely to do it through good food.

    Excellent soup. I am a verified butternut squash addict and would love this!

    Reply
  23. Rose says

    February 28, 2025 at 9:03 pm

    5 stars
    This was nice. A bit different. Definitely one to do again

    Reply

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