“Instant” conjures up images of Smash potato and that horrid powdered soup in sachets. I wanted to convey how quick this soup was hence my calling it “immediate” soup instead. Healthy food that can be produced virtually immediately is a jolly useful thing when you’re trying to eat healthily in the New Year. The key is to have your butternut squash already cooked. I cooked 2 entire butternut squashes in my slow cooker the night before and they were ready for me to pop straight into this soup and also a curry.
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 also have some fresh ones in my fridge so I may be making this soup again, only this time I will omit the cream as I am now doing so well with my 10 week commitment to healthier living; Ten in Ten as seen on Recipe Girl. Click the button in my side bar for more details.
This month’s mingle, organised by Meeta of What’s For Lunch Honey? is hosted this month by Sudeshna of Cook Like a Bong.
Quick and easy butternut squash and chestnut soup
Ingredients:
1 butternut squash, peeled and chopped into medium size chunks.
500ml vegetable stock (I use Marigold powder)
1 tbsp olive oil
1 leek, cleaned and sliced into rings
100g vacuum packed chestnuts (I use Merchant Gourmet)
100ml single cream or half fat creme fraiche (optional)
1 tsp chopped sage
seasoning to taste
Method:
1. Cook your butternut squash in advance. I bunged mine in slow cooker the night before and left it there until I finished making the soup.
2. 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.
3. Mash the chestnuts gently into the leeks. (Use plastic masher if using non-stick pans)
4. Tip in the cooked butternut squash and your stock and heat up. Alternatively you could add raw butternut squash and stock here but you will need to allow extra time to cook it now.
5. 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.
6. Season to taste and serve immediately. I sprinkled the sage over the top of mine here with some cream but as I say this was before New Year when I started my diet. It would be equally nice without or alternatively you could use a blob of low fat yogurt.
Enjoy!
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!
Elise says
January 5, 2010 at 12:31 pmthank you – can't wait to have a go !!!
MaryMoh says
January 5, 2010 at 2:13 pmThat'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 😛
Jessica @ How Sweet says
January 5, 2010 at 2:28 pmThis sounds delish!! I love butternut squash!
Mowie @ Mowielicious.com says
January 5, 2010 at 4:21 pmButternut and chestnut sounds like a match made in culinary heaven! Yummy Sarah!
Mamatkamal says
January 5, 2010 at 5:43 pmWhat a lovely combination of flavour! This looks so delicious, thanks for the recipe.
Have a great day darling,
Cheers
Heavenly Housewife says
January 5, 2010 at 6:57 pmBeautifully 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.
Rambling Tart says
January 6, 2010 at 1:52 amI've never cooked with chestnuts, but this soup looks wonderful 🙂
faithy, the amateur baker says
January 6, 2010 at 8:35 amWhat great idea!
Morwenna Ellis-Philips says
January 6, 2010 at 12:06 pmMmm looks yummy, I make a very similar soup with parsnips so I will try butternut squash for a change xoxo
Nicisme says
January 6, 2010 at 5:49 pmI'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!
Kitchen Butterfly says
January 6, 2010 at 8:35 pmHow yummy and full of goodness is this?????? Love chestnuts, you know. Well done!!!!
Tracy @ Sugarcrafter says
January 7, 2010 at 9:49 pmMmm, I am totally craving anything with butternut squash right now. I just picked up two at the store today!
cookbookapprentice says
January 7, 2010 at 10:59 pmDelicious! I've always wanted to make a butternut squash soup and haven't tried it yet.
bethany says
January 7, 2010 at 11:40 pmThis looks splendid Sarah! I love chestnut veloute and the combination of butternut squash sounds even more fantastic!
Daily Spud says
January 8, 2010 at 12:51 amSounds 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…
Jamie says
January 9, 2010 at 2:30 pmReally 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!
Alison says
January 9, 2010 at 9:06 pmThis 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.
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.
Alison says
January 9, 2010 at 11:24 pmThanks Sarah! I'm going to give it a whirl.
Jeanne says
January 13, 2010 at 4:31 pmMmmm, 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!
George@CulinaryTravels says
January 14, 2010 at 4:34 pmI 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.
Joanne says
January 26, 2010 at 2:04 amGo 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!