Warming soups are cold weather staples, and another great way to cook with seasonal squash. I love this butternut squash, bacon, and chestnut soup because it is served chunky: after simmering on the stovetop, you’ll simply mash the cooked squash into a rustic puree. No blender required.
The creamy texture and mild, earthy-sweet flavor of the squash pairs perfectly with the rich, fatty bacon, nutty roasted chestnuts, and aromatic fresh sage. I finish the soup with a few spoonfuls of grated Parmesan cheese to add even more depth of flavor.
It’s a perfect first course for a fowl dinner (before Thanksgiving turkey, perhaps?) but also substantial enough to have when only soup and salad are on the menu.
Serves 4
- 4 tablespoons butter
- 4 tablespoons olive oil
- 4 strips bacon, diced
- 1 stalk celery, diced (about 3/4 cup)
- 2 pounds butternut squash, peeled, seeded, and cut into even chunks
- 1 small yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 12 fresh sage leaves, roughly chopped, plus extra for garnish
- 10 jarred roasted chestnuts, chopped
- 3 1/2 to 4 cups chicken broth, preferably low sodium
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons grated Parmesan cheese, to garnish
Add the butternut squash, onion, garlic, sage leaves, and chestnuts, and season with salt and pepper. Cook, stirring, for 5 minutes, or until the vegetables are coated with the oil and begin to soften.
Add the broth and bring to a boil. Lower the heat and simmer until the vegetables are very soft, about 20 minutes.
Using the back of a spoon or a potato masher, mash the squash against the bottom and sides of the pot into a chunky puree. Stir, taste, and season with additional salt and pepper as needed.
Serve hot, sprinkled with Parmesan cheese.
Make Ahead: Re-heat on the stovetop over low heat, adding more broth if necessary.
