Kaboch Squash And Chestnut Soup With Chipotle Creme Fraiche

Kaboch Squash And Chestnut Soup With Chipotle Creme Fraiche
Kaboch Squash And Chestnut Soup With Chipotle Creme Fraiche

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • CHIPOTLE CRÈME FRAÎCHE:

  • 1

    cup ruby Port

  • 1/2

    cup dry red wine

  • 1

    teaspoon canned chipotle chilies (or 1 tspn crushed dried chipotles)

  • 2

    tablespoons tomato paste

  • 1

    container crème fraîche - (8 oz) (or 1 cup sour cream)

  • SOUP:

  • Vegetable oil as needed

  • 2

    kabocha squash - (2 1/2 lbs ea) halved horizontally, and seeded

  • 8

    cups canned low-salt chicken broth

  • 1 1/2

    jars whole roasted chestnuts - (7.4 oz ea)

  • 2

    tablespoons pure maple syrup

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

For chipotle crème fraîche: Combine Port, wine, chilies, and tomato paste in heavy small saucepan. Simmer over medium heat until reduced to thick paste, stirring often, about 12 minutes. Transfer to small bowl; cool. Fold in crème fraîche. Cover and chill at least 1 hour and up to 1 week. For soup: Preheat oven to 350 degrees. Brush baking sheet with oil. Place squash halves, cut-side down, on prepared sheet. Bake squash until very tender, about 1 hour. Scoop squash from skins. Measure 6 cups squash and transfer to large pot (reserve any remaining squash for another use). Add broth and chestnuts to pot. Bring to boil over high heat. Reduce heat to medium-low. Simmer soup uncovered until chestnuts are very tender, about 30 minutes. Mix maple syrup into soup. Puree soup in batches in blender until very smooth; return to same pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.) Rewarm soup. Ladle into bowls. Top each serving with chipotle crème fraîche. This recipe yields 10 to 12 servings.

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