Creamy butternut squash soup with glazed chestnuts

Name: Creamy butternut squash soup with glazed chestnuts
Prep time: 40 min
Total time: 40 min
Yield: Makes 4 servings
Ingredients: 4½ cups One-Hour Chicken Stock or other stock; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 12 chestnuts; Neutral oil, such as canola or w, as needed; Neutral oil, such as canola or w, as needed; Neutral oil, such as canola or w, as needed; 1 tablespoon butter; 1¼ cups crème fraîche, sour cream, or yogurt, plus 4 teaspoons for garnish; 1¼ cups crème fraîche, sour cream, or yogurt, plus 4 teaspoons for garnish; 1¼ cups crème fraîche, sour cream, or yogurt, plus 4 teaspoons for garnish; Minced chives for garnish; 4½ cups One-Hour Chicken Stock or other stock; 2 pounds butternut squash, peeled, seeded, and cut into chunks

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Chestnuts add their distinctive flavor to this soup, and crème fraîche makes it supremely creamy.

Ingredients

2 pounds butternut squash, peeled, seeded, and cut into chunks
4½ cups One-Hour Chicken Stock or other stock

Soup
Gluten-free

Method

Combine the squash 4 cups of the stock, and salt and pepper to taste in a saucepan. Bring to a boil, turn the heat to medium-low, and cook, covered, until the squash is very tender, 15 to 30 minutes (depending on the size of your chunks).
Meanwhile, use a paring knife to