An easy weeknight soup for the autumn season – Butternut squash and chestnut velouté topped with crisp lardons and double crème de la Gruyère. The chestnuts help give this bright soup a velvety texture. In addition, it pairs nicely with a Chardonnay from the canton of Neuchâtel.
How to make it:
Butternut Squash-Chestnut Soup
- 1-2 tablespoons unsalted butter
- 1 shallot (about 1/3 cup), finely chopped
- 1 garlic clove, finely chopped
- 1-2 dried bay leaves
- 1 cup chestnuts, frozen or canned/jarred
- 1/4 cup white wine
- 2 1/2 cups butternut squash, cubed
- 2 cups vegetable broth
- 1/4 to 1/2 cup milk
- salt and pepper, to taste
- Toppings: fresh parsley, fried lardons (or bacon), and double crème de la Gruyère (or crème fraîche)
- In a large saucepan, saute the shallots and garlic in butter over medium heat until they become soft and transparent.
- Add the chestnuts, bay leaf and white wine. Continue to stir frequently until the wine has cooked into the chestnuts, then add the butternut squash and vegetable broth. Bring to a boil, and let simmer for about 15 minutes, until the chestnuts easily break apart and the butternut squash is soft.
- Remove the bay leaf. Then, use a blender to puree the soup together until smooth.
- Stir in 1/4 to 1/2 cup milk, depending on how thick you want the soup. Gently reheat and serve immediately, topped with finely chopped parsley, fried lardons and a dollop of double crème de la Gruyère.
Wine Pairing for a Butternut Squash Soup
To serve with this soup, Guillaume of DADA, le vin suisse recommended a Swiss Chardonnay, élevé en barrique (aged in oak barrels), from Les Vins Porrets. This cozy wine shop is located in the historic center of Neuchâtel.
Le French Paradoxe (UPDATE: The name of this wine shop has changed to DADA, le vin suisse), Rue du Trésor 2, 2000 Neuchâtel, +41 (0)32 535 12 79.