The weekend of October 17 we had a great getaway. The University of Missouri division of Agroforestry hosts an event they call the Chestnut Roast. It focuses on reintroducing chestnuts to the United States, and also features other crops as well. There is usually a guest chef who prepares recipes using chestnuts and this year was no exception. Our favorite so far is the Butternut Squash and Chestnut soup.
Steam or roast chestnuts, peel one cup full.
Saute one small yellow onion in large sauce pan, using 2Tbsp. Olive oil.
Add one pound cubed butternut squash, and 1/2 tsp. fresh grated ginger or 1/8 tsp ground ginger. Brown squash only slightly.
Add 4 cups broth or stock, vegetable or chicken is best. Cook until squash is fully cooked. If starting with raw squash, about 20 minutes.
Add chestnuts.
Puree soup to desired consistency, either in batches in a conventional blender or using a submersible (stick) blender.
Return to pan or put in crock pot. If too thick thin with more broth.
Ladle soup into bowls and garnish with one T each chopped pecans, and blue cheese crumbles. Bacon bits are nice on top as well.
Makes six servings.
I will point out that this is a thick, rich, slightly sweet soup. It is gluten free, dairy free, and if made with vegetable broth it is vegetarian.
Order chestnuts online for the freshest ones. When we get them at the grocers they are not as fresh and more expensive.
www.Chestnutcharlie.com
Charlie is a favorite Kansas Chestnut grower.
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