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Squash soup

Recipe by:Andy Powning


  • ½ pound raw chestnuts
  • 2-2 ½ pound Butternut squash
  • 1 onion
  • 1 carrot
  • 1 stalk celery
  • 2 tablespoons butter
  • 5 cups chicken stock
  • ¼ teaspoon ground ginger (optional)
  • 1 ½ cups light cream
  • Freshly ground pepper
  • Salt


Peel chestnuts. Peel and seed squash and cut into ½ inch cubes. Chop onion, carrot, and celery, and add to butter melted in 4-quart saucepan. Stew to wilt but not brown. Add chestnuts and squash and stir into vegetables. Add 4 cups chicken stock and ½ teaspoon salt. Bring to boil, cover reduce heat, and cook for 30-40 minutes or until chestnuts and squash are tender. Stir in ginger if you like. Puree in a blender with remaining chicken stock. Add cream and season with salt and pepper to taste. Reheat and serve.

Califonia Bountiful