I bake a lot, and successful baking is all about precise measurements. When it comes to cooking soups, I simply follow my palate, and adjust flavors and proportions on the way. Today I kept track of my ingredients to share this velvety chestnut, butternut squash and sweet potato velouté.
This soup is ideal for evening meals, and I usually double the quantities to enjoy it some other day. The sweet and earthy flavor of chestnut pairs well with butternut squash and sweet potato. It is quite delicate, so a hint of grated nutmeg is all I used as a spice.
Velouté in French refers to pureed soups with a smooth texture, like ‘velvet’ or velours. No cream needed here, I sprinkle chopped chestnut and parsley as toppings before serving. I like to quickly fry the chestnut pieces in ghee butter for extra flavor.
- 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
- Olive oil
- Heat a large saucepan with a dash of olive oil. When hot, add the chopped red onion. Sauté for 2 minutes.
- 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.
- Cover and cook until fork tender.
- When ready, add the chestnuts, keeping a few as topping.
- Transfer soup to a blender and purée on high until smooth.
- Serve with chopped chestnut and parsley.