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Winter Squash Soup with Chestnut Cream

Winter Squash Soup with Chestnut Cream

The Crispy Chef
A velvety, golden soup made with roasted winter squash and topped with luxurious chestnut cream — perfect for cozy nights or elegant holiday starters.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Soup
Cuisine Holiday, Winter
Servings 6 bowls
Calories 280 kcal

Equipment

  • Large Pot
  • immersion blender or blender
  • baking sheet (if roasting squash)
  • Small saucepan
  • Measuring cups and spoons

Ingredients
  

  • 2 tablespoons olive oil or unsalted butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 pounds winter squash (butternut, kabocha, or acorn), peeled and cubed
  • 1 medium carrot, chopped
  • 1 apple (optional), peeled and diced
  • 4 cups vegetable or chicken broth
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground cinnamon
  • salt and black pepper to taste
  • 0.5 cup heavy cream or coconut milk (optional)
  • 0.75 cup cooked chestnuts (vacuum-packed or roasted)
  • 0.5 cup heavy cream
  • 1 tablespoon butter
  • 1 pinch salt
  • optional: drizzle of honey or brandy for flavor
  • toasted pumpkin seeds or crushed roasted chestnuts (for garnish)
  • fresh thyme or sage leaves (for garnish)
  • a swirl of cream or olive oil (for garnish)

Instructions
 

  • Preheat oven to 400°F (200°C) and roast squash cubes with olive oil, salt, and pepper for 25 minutes until golden. Or sauté onion in oil until translucent, then add garlic, carrot, apple, and squash. Cook 5 minutes.
  • Pour in broth and season with nutmeg, cinnamon, salt, and pepper. Simmer 20–25 minutes until squash is soft.
  • Blend soup with immersion blender or in batches until smooth. Stir in cream or coconut milk and keep warm.
  • In a small saucepan, heat chestnuts, cream, butter, and salt over medium heat 5–7 minutes. Blend until smooth. Add honey or brandy if using.
  • Ladle soup into bowls. Drizzle chestnut cream on top. Garnish with seeds, herbs, or a swirl of olive oil or cream. Serve immediately.

Notes

Roast the squash for extra flavor depth. Use coconut milk for a dairy-free version. Make the soup and cream ahead of time for stress-free entertaining. Garnish right before serving for best texture and visual appeal.

Nutrition

Calories: 280kcalCarbohydrates: 29gProtein: 4gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 490mgPotassium: 610mgFiber: 4gSugar: 9gVitamin A: 17500IUVitamin C: 22mgCalcium: 90mgIron: 2.1mg
Keyword chestnut cream, fall soup, holiday appetizer, squash soup
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