Chestnut Soup
Rich and sweet, Chestnut Soup made with butternut squash is gluten free and vegan (with optional dairy garnish.) Luxurious first course for an elegant meal!
Ingredients
- 1 butternut squash cooked
- olive oil for pan
- 1 c white part of a leek cleaned and sliced
- 4-6 c light vegetable broth
- 8 oz roasted and peeled chestnuts
- 1/2 t nutmeg
- salt if needed
- Optional garnish - either heavy cream or sour cream
Instructions
- Peel squash, and chop if needed.
- Heat oil in pan, and saute leeks until soft. Add squash and broth, and simmer until vegetables are fully cooked.
- Add chestnuts. Puree.
- Add nutmeg. Taste for salt, add if needed. Stir in.
- Bring to a boil, and simmer five minutes to meld flavor.
- Serve. Optionally, add either a drizzle of cream or a dollop of sour cream as garnish.