Squash, Chestnut And Blue Cheese Soup Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut the squash in half lengthwise and remove the seeds. Place the squash halves on a baking sheet, cut side down, and roast in the oven for about 45 minutes, or until the flesh is tender.
• STEP 3.While the squash is roasting, heat a large pot over medium heat. Add the butter and melt it until foamy. Add the chopped onion and garlic and sauté until softened and fragrant.
• STEP 4.Add the roasted squash flesh, chestnuts, vegetable broth, and thyme to the pot. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the chestnuts are tender.
• STEP 5.Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches until smooth.
• STEP 6.Return the soup to the heat and stir in the blue cheese until melted and incorporated. Season with salt and pepper to taste.
• STEP 7.Serve the soup hot, garnished with crumbled blue cheese and a sprinkle of chopped fresh thyme. Enjoy!

Cooking Tips

• To easily remove the skin from the roasted chestnuts, make a small slit in the shell before roasting.
• If you don't have an immersion blender, be careful when blending hot soup in a regular blender. Allow the soup to cool slightly before blending and blend in small batches.
• For a creamier texture, you can add a splash of heavy cream or milk to the soup before serving.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup gently on the stovetop over low heat, stirring occasionally.
• Serve the soup with crusty bread or a side salad for a complete meal.