Equipment
Ingredients
Aromatics & Base
- 30 g unsalted butter
- 1 yellow onion, diced
- 3 garlic, minced
- 5 g fresh sage leaves, finely chopped
Body
- 800 g butternut squash, peeled, seeded, and cut into 2cm cubes
- 200 g roasted and peeled chestnuts
Liquids & Seasoning
- 60 ml bourbon whiskey
- 900 ml vegetable stock, warm
- 120 ml heavy cream, room temperature
- kosher salt
- black pepper, freshly ground
- 1 g ground nutmeg
Nutrition (per serving)
Method
Melt the butter in a heavy-bottomed Dutch oven over medium heat. Add the diced yellow onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and chopped fresh sage. Sauté for an additional 1 minute until highly fragrant.
Add the cubed butternut squash and roasted chestnuts to the pot. Stir well to coat in the aromatics and butter, allowing them to cook and slightly caramelize for about 8 minutes.
Temporarily remove the pot from the heat source to ensure safety. Pour in the bourbon whiskey to deglaze the pan, scraping up any browned bits from the bottom. Return to heat and cook until the liquid has almost entirely evaporated and the sharp alcohol scent mellows, about 2 minutes.
Pour in the warm vegetable stock. Bring the mixture to a gentle boil at 100°C/212°F, then reduce the heat to maintain a steady simmer at around 90°C/195°F. Cover and cook until the squash and chestnuts are completely tender.
Remove the pot from the heat. Using an immersion blender, puree the soup until entirely smooth and velvety. If using a standard blender, work in batches and remove the center cap of the lid to allow steam to escape, covering with a kitchen towel.
Stir in the heavy cream and ground nutmeg. Season generously with kosher salt and freshly ground black pepper to taste. If the soup is too thick, thin it with a little extra warm stock or water until you reach your desired consistency.
Ladle into warm bowls. Garnish with a drizzle of extra cream, a crack of black pepper, and extra toasted chestnut crumbles if desired.
Chef's Notes
- For a deeper, more roasted flavor profile, you can roast the butternut squash cubes tossed in olive oil at 200°C/400°F for 30 minutes before adding them to the pot, reducing the simmering time by 10 minutes.
- The quality of bourbon matters. Use a bourbon you would be happy to drink; its flavor notes, especially vanilla and oak, concentrate as the alcohol cooks off.
- Vacuum-packed roasted chestnuts are a massive time-saver for this recipe, offering a consistently soft texture and slightly sweet, smoky flavor without the painstaking peeling process.
- Acidity is the secret to balancing sweet soups. If the soup tastes flat after seasoning, add a single drop of apple cider vinegar or a tiny squeeze of lemon juice to brighten the profile.
Storage
Refrigerator: 4 days — Store in an airtight container. Flavors will deepen overnight.
Freezer: 3 months — Freeze without the heavy cream to prevent splitting. Stir in fresh cream upon reheating.
Reheating: Warm gently in a saucepan over medium-low heat until simmering, adding a splash of water or stock if the soup has thickened too much.
