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Kelly’s Roasted Chestnut and Butternut Squash Soup

  • 1/2 cup diced onion
  • 1 cup peeled and diced butternut squash
  • 2 cups roasted chestnuts
  • 3 cups chicken stock
  • 1 cup white wine
  • Salt and pepper to taste

Sauté diced onion in 1 tablespoon butter until translucent; add next four ingredients and simmer 20 minutes or until chestnuts and squash are tender; purée with a hand held mixer until smooth and then season with salt and pepper; add more stock if soup is too thick. Serves 6–8.

Chef Tom Kelly
Hattie’s Grill
111 St. Joseph
Sutton’s Bay, MI 49682