Winter Squash and Chestnut Soup
adapted from Fields of Greens and/or Everyday Greens
6 c vegetable stock, homemade or a good quality
6 c winter squash, peeled and chopped
2 T olive oil
2 c onion, chopped
2 t garlic, minced
salt and fresh pepper
¼ c white wine
1 ½ c chestnuts (cooked or roasted) blended with 1 c vegetable stock or water until smooth
sage leaves, sliced thin
Cook the squash in the vegetable broth, on simmer, until it is falling apart tender, about 20 minutes.
In the meantime, heat the oil in a saute pan, add the onion, garlic and salt and pepper to taste. Cook on medium to low until the onion softens, about 5 minutes.
Add the wine to the onions and cook until the pan is almost dry.
Add the onions to the squash when the squash is tender. Hold back a ½ c of chestnut puree and add the rest to the squash as well. Cook for another 15 minutes.
Blend the soup until it is smooth. Taste for seasoning.
Serve with a dollop of chestnut puree and slivers of sage.
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