Puree of Butternut Squash and Chestnut Soup with Chipotle Cream



  • 2 tablespoons olive oil
  • 2 leeks, white part only, cleaned and finely chopped
  • 1 pound peeled and diced butternut squash
  • 1 (7 or 8) ounce bottle roasted or steamed chestnuts
  • 2 garlic cloves, minced
  • 4 cups chicken or vegetable broth
  • 1 teaspoon maple syrup
  • salt and freshly ground black pepper
  • 2 tablespoons fresh lemon juice

Chipotle Cream

  • 1 teaspoon chipotle puree or 1/4 teaspoon chipotle chili powder
  • 1/2 cup creme fraiche or sour cream salt and white pepper
  • 2 tablespoons finely chopped chives, for garnish


  1. Heat the oil in a large saucepan over medium-high heat. Add leeks and sauté for 5 minutes, or until softened. Add the squash and chestnuts and cook 3 more minutes or until nicely coated. Add garlic and cook for another minute. Add the stock, syrup, salt and pepper, and mix together. Bring to a boil and then reduce the heat to medium low and, cover and simmer over medium heat for 20-25 minutes, or until the chestnuts are tender. Add the lemon juice.
  2. Meanwhile make the chipotle cream: combine the chipotle puree with creme fraiche in a small bowl and mix to combine. Season with salt and taste for seasoning. Reserve.
  3. Puree the soup in the pan with a hand blender or in a blender or food processor fitted with the metal blade. Return the soup to the pot if necessary. Taste for seasoning.
  4. To serve, ladle the soup into heated bowls, swirl in a tablespoon of chipotle cream and garnish with chopped chives.

Advance Preparation

May be prepared up to 3 days in advance, covered and refrigerated. Reheat gently. This soup also freezes well. Adjust the seasonings when you reheat the frozen soup.

Serves 4-6 people.

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