Roasted Chestnut and Squash Soup — Zuppa di Zucca e Castagne Trentina
A Trentino mountain soup of butternut squash and roasted chestnuts simmered with onion, celery, garlic, and rosemary in vegetable stock, blended to a velvety puree and finished with a swirl of cream and toasted hazelnuts.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and cube 560g butternut squash into 2cm pieces. Finely chop 200g yellow onion and dice 60g celery. Slice 4 garlic cloves. Roughly chop 160g cooked chestnuts, reserving 8 for garnish. Toast 20g hazelnuts and chop roughly. Finely chop 2 tbsp parsley. Lightly toast 120g bread slices.
Saute
Heat 6 tbsp olive oil in a heavy pot over medium heat 1 minute. Add onion and celery, cook 6–7 minutes stirring occasionally until soft and translucent. Add garlic and rosemary sprigs, cook 60 seconds until garlic is pale gold and aroma releases.
Build
Add squash cubes and chopped chestnuts to the pot, stir to coat in aromatic oil. Pour in 800ml hot vegetable stock, salt, pepper, and nutmeg. Bring to a bare simmer, cover loosely, and simmer 22–24 minutes stirring occasionally until squash is meltingly soft.
Finish
Discard rosemary stems. Blend soup with a stick blender until silky and velvety. Loosen with 2 to 3 tbsp hot water if thick. Taste and adjust salt. Stir 2 tbsp cream into the soup off heat for body.
Plate
Pour soup into warm wide bowls. Swirl remaining 2 tbsp cream over the surface. Crumble reserved chestnuts and scatter hazelnuts and parsley over top. Drizzle with grassy olive oil and serve with toasted bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.