Kabocha Squash And Chestnut Soup With Chipotle Creme Fraiche Recipe
A rich and creamy soup made with kabocha squash and chestnuts, topped with a spicy chipotle creme fraiche.
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Soup Ingredients
- 1 medium kabocha squash peeled and cubed
- 1 cup chestnuts roasted and peeled
- 1 large onion chopped
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- to taste salt
- to taste black pepper
Chipotle Creme Fraiche Ingredients
- 1 cup creme fraiche
- 1 teaspoon chipotle in adobo sauce minced
1. Preheat oven to 400°F (200°C). Place cubed kabocha squash on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes until tender.
2. In a large pot, heat a tablespoon of olive oil over medium heat. Add chopped onion and garlic, and sauté until translucent.
3. Add roasted kabocha squash, chestnuts, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Use a blender to puree the soup until smooth. Return to the pot, stir in heavy cream, and season with salt and pepper to taste. Keep warm.
5. In a small bowl, mix creme fraiche with minced chipotle in adobo sauce.
6. Serve the soup in bowls, topped with a dollop of chipotle creme fraiche.
Calories: 300kcal | Carbohydrates: 35g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 600mg | Potassium: 500mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 2mg
Chestnut, Chipotle, Creme Fraiche, Kabocha Squash