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Butternut Squash and Chestnut Soup

Soup Evening Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 45 minutes
Energy: 166 kcal / serving

Instructions

  • 1.   If you are using fresh chestnuts, take the time to remove the two skins.
  • 2.   Tip: boil them for 10 minutes, the skin will come off more easily if they are warm (note: this step is not included in the preparation time).
  • 3.   Slice the onion.
  • 4.   Cut the smoked bacon into large cubes.
  • 5.   Sweat the onion and bacon over low heat in a large pot.
  • 6.   Meanwhile, clean and cut the butternut squash into large cubes.
  • 7.   Add the butternut squash to the pot. Sauté for a few minutes, then add the chestnuts.
  • 8.   Add water (about 2 liters), season with salt and pepper, and add the herb cube.
  • 9.   Let it cook for 30 minutes.

Notes & Suggestions

  • Source: https://www.marmiton.org/recettes/recette_soupe-de-courge-aux-chataignes_173077.aspx

Ingredients for servings

  • 1 kg of squash
  • 1 slice of smoked bacon
  • 1 onion
  • 300 g of chestnut
  • 1 vegetable bouillon cube
  • 2 croutons
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    166 kcal
    8 %
  • Fat
    2,69 g
    4 %
  • of which saturated
    0,7 g
    4 %
  • Carbohydrates
    22,62 g
    9 %
  • of which sugar
    7,55 g
    8 %
  • Protein
    3,95 g
    8 %
  • Fibers
    6,22 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.