Fresh Chestnut and Winter Squash Soup

Name: Fresh Chestnut and Winter Squash Soup
Yield: for 8 cups of finished soup, serving 6 or more
Ingredients: 8 cups Savory Potato Broth (page 63); 1/2 teaspoon salt, plus more to taste; Freshly ground black pepper to taste; 1/2 pound chestnuts, peeled, cut into bits and chunks (1 1/2 cups); 1/2 pound winter squash, peeled, sliced into 1/3-inch pieces (about 1 1/2cups); 1 medium leek, sliced and chopped fine

December 14, 2011

Winter squash and chestnuts are a wonderful combination with this base, adding nutty and sweet flavors and hearty texture. Any firm winter squash is suitable. Use fresh chestnuts or packaged peeled chestnuts (sold frozen or freeze-dried). If using fresh chestnuts, see my peeling method below.

Recipe notes

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