Equipment
Ingredients
Produce & Aromatics
- 800 g butternut squash, peeled, seeded, and cubed
- 1 onion, diced
- 4 garlic, minced
- 2 g fresh thyme, leaves picked and chopped
Chestnuts & Liquids
- 200 g cooked chestnuts, peeled and roughly chopped
- 800 ml vegetable broth
- 60 ml bourbon
- 100 ml heavy cream
Fats & Seasonings
- 30 ml olive oil
- 30 g unsalted butter
- 1 g ground nutmeg
- 5 g kosher salt
- 2 g black pepper
Nutrition (per serving)
Method
Preheat your oven to 200°C/400°F.
Place the cubed butternut squash on a baking sheet. Drizzle with olive oil and toss with half of the salt and black pepper until evenly coated.
Roast the squash in the preheated oven for 30 minutes, or until deeply golden and fork-tender.
In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until translucent and fragrant.
Pour the bourbon into the pot to deglaze, using a wooden spoon to scrape up any browned bits from the bottom. Allow the liquid to reduce by half to cook off the harsh alcohol notes.
Add the roasted butternut squash, cooked chestnuts, fresh thyme, ground nutmeg, and vegetable broth to the large pot. Stir to combine.
Bring the mixture to a gentle bubble, then reduce the heat to low. Cover and simmer for 15 minutes to allow the flavors to marry.
Carefully transfer the soup to a blender, working in batches if necessary, and process until completely smooth and velvety.
Return the pureed soup to the pot over low heat. Stir in the heavy cream and warm gently for 2 minutes without letting it boil. Taste and adjust seasoning with additional salt and pepper if needed.
Chef's Notes
- Using a high-quality, aged bourbon introduces notes of vanilla and oak that pair beautifully with the natural caramelization of the roasted squash.
- Pre-packaged vacuum-sealed roasted chestnuts save significant prep time while maintaining excellent flavor and texture, making them ideal for pureed soups.
- For the absolute smoothest texture, pass the blended soup through a fine-mesh chinois before stirring in the heavy cream.
- To elevate the presentation, garnish with a drizzle of brown butter, a splash of cream, and some reserved crumbled chestnuts just before serving.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors will deepen overnight, making it excellent for leftovers.
Freezer: 3 months — Freeze without the heavy cream if possible, stirring cream in upon reheating to prevent splitting.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring frequently. Do not bring to a rolling boil.
