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. It pairs nicely with a Chardonnay from the canton of Neuchâtel.
Butternut Squash-Chestnut Soup
- 1-2 tablespoons unsalted butter
- 1 shallot (about 1/3 cup), finely chopped
- 1 garlic clove, finely chopped
- 1 dried bay leaf
- 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 – To serve with this soup, Guillaume of Le Cave du French 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 Cave du French from Le French Paradoxe, Rue du Trésor 2, 2000 Neuchâtel, +41 (0)32 535 12 79