Velvety Chestnut, Butternut Squash And Sweet Potato Velouté
Prep time
Cook time
Total time
Velvety and earthy chestnut, butternut squash and sweet potato soup.
Recipe type: Soup
Cuisine: French, Gluten Free, Dairy Free, Vegan
Serves: 6
  • 200 g Cooked Chestnut
  • 1 Butternut Squash
  • 1 Medium Sweet Potato
  • ½ red onion
  • ¼ tsp Nutmeg
  • 1 vegetable gluten free stock cube
  • Salt and Pepper to taste
  • Parsley
  • Olive oil
  1. Heat a large saucepan with a dash of olive oil. When hot, add the chopped red onion. Sauté for 2 minutes.
  2. Add the butternut squash and sweet potato peeled and cut in pieces, Stir for couple of minutes. Add water so it just covers the butternut squash and sweet potato (not too much, it is better to add extra if needed later). Add the vegetable stock, nutmeg, salt and pepper.
  3. Cover and cook until fork tender.
  4. When ready, add the chestnuts, keeping a few as topping.
  5. Transfer soup to a blender and purée on high until smooth.
  6. Serve with chopped chestnut and parsley.
Recipe by Chocolate & Quinoa at