Description
A creamy and comforting butternut squash soup combined with the sweetness of chestnuts, perfect for chilly evenings.
Ingredients
Scale
- 1 potimarron
- 100g de châtaignes
- 1 oignon
- 2 gousses d’ail
- 500ml de bouillon de légumes
- 2 cuillères à soupe d’huile de noix
- Sel
- Poivre
Instructions
- Cut the potimarron into pieces and remove the seeds.
- In a large pot, heat the walnut oil and sauté the onion and garlic until translucent.
- Add the potimarron pieces and chestnuts, and sauté for a few minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat and simmer for about 20 minutes, or until the potimarron is tender.
- Blend everything until smooth.
- Season with salt and pepper to taste.
- Serve hot.
Notes
For an even creamier soup, consider adding a bit of cream or coconut milk while blending.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 7g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg