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Zuppa di Zucca e Castagne

A comforting and hearty soup combining the sweetness of butternut squash and rich roasted chestnuts, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash, peeled and diced Opt for a firm squash without blemishes.
  • 1 cup chestnuts, roasted and peeled Choose chestnuts with shiny, unblemished shells.
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth Can be substituted with chicken broth for non-vegetarians.
  • 2 tablespoons olive oil Can use non-stick cooking spray for a lighter version.
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Preparation and Cooking
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is softened and translucent, about 3-4 minutes.
  2. Stir in the diced butternut squash and roasted chestnuts, allowing them to cook together for a few minutes.
  3. Add the vegetable broth to the pot and bring everything to a boil.
  4. Once boiling, reduce the heat, cover the pot, and let it simmer for about 20 minutes, or until the butternut squash is tender.
  5. Using an immersion blender, puree the soup until smooth, or blend in batches with a regular blender.
  6. Return the soup to the pot and season with salt and pepper according to your taste preferences.
  7. Ladle the hot soup into bowls and garnish with fresh parsley.

Notes

For richer flavor, roast the squash and chestnuts before adding them. Store leftovers in an airtight container for up to 3 days. Can freeze for up to a month.