Nutritional information for fresh chestnuts
Kelly's Roasted Chestnut and Butternut Squash Soup
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