Squash and Roasted Chestnut Soup

 

Preparation Time: 45 min.

Difficulty: Intermediate

Total Calories: 260 kcal

Ingredients:

• 500g of squash
• 200g of chestnuts
• 1 medium onion
• 2 tablespoons olive oil
• 1 liter of vegetable broth
• Salt to taste
• Pepper to taste
• 100ml of crème fraîche (optional)

Kitchen Tools Needed:

• Oven
• Blender
• Food Processor
• Stove Top

Instructions:

• Preheat the oven to 200°C.
• Peel and cut the squash into cubes.
• Arrange the squash cubes and chestnuts on a baking sheet, drizzle with olive oil, salt and pepper.
• Roast in the oven for about 25 minutes, until the squash is tender.
• Meanwhile, finely chop the onion and brown it in a saucepan with a little olive oil until translucent.
• Add the vegetable broth to the pot and bring to a boil.
• Once the squash and chestnuts are roasted, add them to the pan with the broth and onion.
• Mix everything in a blender until smooth.
• Adjust the seasoning and add crème fraîche if desired.

Macros:

• Total Calories: 260kcal
• Carbs: 35g
• Proteins: 5g
• Fats: 10g