Chestnut and butternut squash soup

Chestnut and butternut squash soup


24 people made this

About this recipe: This chestnut soup makes a lovely Christmas starter. The chestnuts make this soup velvety and creamy without any cream. You can use nearly any winter squash for this soup, but butternut squash and pumpkin work especially well.

Diana Greater London, England, UK

Serves: 4 

  • 250g cooked and peeled chestnuts
  • 250g peeled and cubed butternut squash
  • 750ml vegetable or chicken stock
  • 1/4 teaspoon dried thyme
  • 250ml full fat milk, or as needed
  • 1/4 teaspoon ground nutmeg
  • 1 pinch ground cinnamon (optional)
  • salt and black pepper to taste

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Place the chestnuts, butternut squash, stock and thyme in a saucepan. Cover and bring to the boil. Reduce to a simmer, and cook till the squash is tender, about 10 to 15 minutes.
  2. Puree the soup with an immersion blender or in a food processor. While pureeing the soup, start adding the milk in a steady stream until your desired consistency is reached.
  3. Place the soup back over medium-low heat and add all of the remaining seasonings. Warm through and serve.

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Reviews (3)


This soup is so easy to make and tastes fantastic. Everyone I have made it for has asked for the recipe. (I don't use the cinnamon as I really didn't like it with it in) - 06 Oct 2014


Fantastic! Really velvety and smooth, thank you for the recipe! - 17 Dec 2012


Great combination of ingrediants; only too much liquid. Definately cream instead of milk! - 13 Nov 2014

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