Squash Soup with Chestnuts

Name: Squash Soup with Chestnuts (Gesztenyés sütotökleves)
Cuisine: Hungarian
Ingredients: 1.2 kg/2½ lb summer squash (courgettes (zucchini), marrow (large zucchini), yellow crookneck squash, yellow straightneck squash, and scallop squash), with skin, seeds removed and flesh cut into squares; 1.2 kg/2½ lb summer squash (courgettes (zucchini), marrow (large zucchini), yellow crookneck squash, yellow straightneck squash, and scallop squash), with skin, seeds removed and flesh cut into squares; 1.2 kg/2½ lb summer squash (courgettes (zucchini), marrow (large zucchini), yellow crookneck squash, yellow straightneck squash, and scallop squash), with skin, seeds removed and flesh cut into squares; 1.2 kg/2½ lb summer squash (courgettes (zucchini), marrow (large zucchini), yellow crookneck squash, yellow straightneck squash, and scallop squash), with skin, seeds removed and flesh cut into squares; 1.2 kg/2½ lb summer squash (courgettes (zucchini), marrow (large zucchini), yellow crookneck squash, yellow straightneck squash, and scallop squash), with skin, seeds removed and flesh cut into squares; 1.2 kg/2½ lb summer squash (courgettes (zucchini), marrow (large zucchini), yellow crookneck squash, yellow straightneck squash, and scallop squash), with skin, seeds removed and flesh cut into squares; 1.2 kg/2½ lb summer squash (courgettes (zucchini), marrow (large zucchini), yellow crookneck squash, yellow straightneck squash, and scallop squash), with skin, seeds removed and flesh cut into squares; 60-90 ml/4-6 tbsp olive oil; 4 shallots, finely chopped; 30 ml/2 tbsp cognac; 115 g/4 oz/1 cup of chestnuts, skinned and chopped; 200 ml/7 fl oz/scant 1 cup sour cream; 200 ml/7 fl oz/scant 1 cup vegetable stock; 5 ml/1 tsp finely chopped marjoram; 5 ml/1 tsp finely chopped fresh sage; 115 g/4 oz/1 cup shelled pecan nuts, toasted and coarsely chopped; salt and ground black pepper; salt and ground black pepper

Gesztenyés sütotökleves

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

Chestnuts and squash make natural partners. Chestnuts are used in Hungarian dishes throughout the year, either fresh or preserved. Use summer squash as they have tender flesh that needs a minimum of cooking.

Ingredients

1.2 kg/2½ lb summer squash (courgettes (zucchini), marrow (large zucchini), yellow crookneck squash,

Europe
Hungary
Soup
Gluten-free
Vegetarian
Low carb
Low sugar
Very low sodium
Low sodium

Method

Preheat the oven to 190°C/375°F/Gas 5. Put the squash in a roasting pan, coat with 45ml/3 tbsp olive oil, and bake in the oven for at least 1 hour

PER SERVING: Energy 392/1621kJ; Protein 5g; Carbohydrate 16g, of which sugars 9g; Fat 34g, of which saturates 7g; Cholesterol 20mg; Calcium 98mg; Fibre 3.7g; Sodium 182mg