Appetizers / Soups / Salads

Squash and Chestnut Soup is for Soup.

Squash and Chestnut Soup takes 50 minutes to prepare.

Squash and Chestnut Soup takes 40 minutes to cook.

Squash and Chestnut Soup makes 6 servings.

The ingredients for Squash and Chestnut Soup are:

2 tablespoons butter
1 large onion, chopped roughly
4 cups (1 tetrapack) low-sodium chicken stock (if you use vegetable, this can be vegetarian.)
35 oz roasted winter squash or pumpkin - this was calculated using only butternut, but a mix of what is in season or available is great.
3 yellow potatoes, about 15 oz., cubed.
7 oz whole peeled precooked chestnuts (1/2 jar or 1.5 bags)

Here is how you make Squash and Chestnut Soup:

Roast squash in 350 degree oven until golden brown. Whole squash, quartered or sectioned, will take about 40-45 minutes, but frozen squash will take significantly less. Cut onion roughly; put butter in bottom of large soup pot and melt, then cook onions in this until translucent and soft. Add roasted squash, cubed potatoes, 4 cups stock and chestnuts to the onions. Cook until the potatoes are soft.Blend.Serving Size: makes about 6 1-cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user COBALT27.

The nutritional information for Squash and Chestnut Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 203.4

• Total Fat: 4.1 g
• Cholesterol: 9.2 mg
• Sodium: 127.2 mg
• Total Carbs: 40.5 g
• Dietary Fiber: 6.0 g
• Protein: 4.1 g