KABOCH SQUASH AND CHESTNUT SOUP WITH CHIPOTLE CRèME FRAîCHE
Provided by Patricia Yeo
Categories Soup/Stew Pepper Appetizer Bake Squash Port Red Wine Fall Chestnut Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 12
Steps:
- For chipotle crème frache:
- Combine Port, wine, chilies, and tomato paste in heavy small saucepan. Simmer over medium heat until reduced to thick paste, stirring often, about 12 minutes. Transfer to small bowl; cool. Fold in crème fraîche. Cover and chill at least 1 hour and up to 1 week.
- For soup:
- Preheat oven to 350°F. Brush baking sheet with oil. Place squash halves, cut side down, on prepared sheet. Bake squash until very tender, about 1 hour. Scoop squash from skins. Measure 6 cups squash and transfer to large pot (reserve any remaining squash for another use). Add broth and chestnuts to pot. Bring to boil over high heat. Reduce heat to medium-low. Simmer soup uncovered until chestnuts are very tender, about 30 minutes. Mix maple syrup into soup. Puree soup in batches in blender until very smooth; return to same pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
- Rewarm soup. Ladle into bowls. Top each serving with chipotle crème fraîche.
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Asnan Nawaz
[email protected]Overall, I thought this soup was just okay. It wasn't bad, but it wasn't anything special either.
Matthew Fox jr
[email protected]I'm not a fan of the texture of this soup. It's a bit too thick for my taste.
Motin Islam
[email protected]This soup is a bit bland for my taste. I think it needs more seasoning.
Nakeisha Dixon
[email protected]I made a few modifications to the recipe, but the soup still turned out delicious. I used butternut squash instead of kabocha squash and I added a bit of ginger for a little extra flavor.
salimu mwalibuwa
[email protected]I followed the recipe exactly and the soup turned out great! It's a keeper.
Sharmelle Farren
[email protected]This soup is a bit time-consuming to make, but it's worth the effort. It's a delicious and impressive dish that's perfect for a special occasion.
Mansoor ali thaheem
[email protected]I'm not a fan of chipotle peppers, so I omitted them from the recipe. The soup was still delicious!
Passion London
[email protected]This soup is a great way to use up leftover squash. It's also a healthy and delicious meal.
Kevin Juarez
[email protected]I wasn't sure what to expect from this soup, but I was pleasantly surprised. It's a unique and flavorful dish that I would definitely recommend.
Eftakhar Ahmed Fahim
[email protected]This soup was easy to make and the ingredients were easy to find. I would definitely make it again.
Dakota Monroe
[email protected]I made this soup for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
Ray Senior
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and the chipotle crème fraîche gives it a nice kick.
ffsahi ffsahi
[email protected]I'm not a huge fan of squash, but this soup changed my mind! The sweetness of the squash pairs perfectly with the smokiness of the chipotle peppers.
Mike Adair
[email protected]This soup was a bit too spicy for my taste, but I think that's because I used a bit too much chipotle pepper. Next time, I'll use less and see how it turns out.
Gulab Baladi
[email protected]I love the vibrant color of this soup! It's so inviting and makes me want to eat it right away.
Lacey Walker
[email protected]This soup was a hit at my dinner party! The combination of kabocha squash and chestnuts was unique and flavorful, and the chipotle crème fraîche added a nice touch of smokiness. I will definitely be making this soup again.