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Zuppa di Zucca e Castagne

A rich and creamy soup made with butternut squash and roasted chestnuts, perfect for fall gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Autumn, Italian
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium medium butternut squash, peeled and diced Choose one that feels heavy with smooth, unblemished skin.
  • 1 cup chestnuts, roasted and peeled Ensure they are fresh and firm.
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth Can substitute with chicken broth for added flavor.
  • 2 tablespoons olive oil For a dairy-free option, consider using coconut oil.
  • Salt and pepper to taste Adjust according to preference.
  • Fresh parsley for garnish Adds color and freshness.

Method
 

Cooking
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant. Avoid browning the garlic.
  2. Once the onion is translucent, add the diced butternut squash and roasted chestnuts, stirring occasionally as they cook for about 3-4 minutes.
  3. Pour in the vegetable broth and bring the mixture to a boil.
  4. Reduce the heat, cover the pot, and let it simmer for about 20 minutes, or until the squash is fork-tender.
  5. Remove from heat and use an immersion blender to puree the soup until it reaches a smooth consistency.
  6. Season with salt and pepper to taste, adjusting according to your preference.
  7. Serve hot, garnished with fresh parsley.

Notes

For a deeper flavor, consider roasting the butternut squash and chestnuts before adding them to the soup. Store leftover soup in an airtight container in the refrigerator for 3-5 days or freeze for up to 3 months.