Note: This is, as will become obvious, an old post that somehow never made it from draft form to published. Probably I meant to take a picture of the soup and forgot. Anyway, if you have a yen for something out of season, here you go! Or just bookmark it for six months from now.
It’s fall, and that means…soup! This is a very forgiving/adaptable recipe – even the chestnuts are optional if you just want a roasted carrot soup or squash soup or pumpkin soup. But the chestnuts add a nice flavor and texture – I use whole steamed chestnuts (you can get them vacuum-sealed at Trader Joe’s, or in jars at most grocery stores, seasonally).
2-3 potatoes or 1-2 winter or acorn squash or 1 pumpkin or butternut squash
2 garlic cloves, whole, peeled
Wash and chop the above; toss in a baking dish with oil, salt, and pepper, and roast at 425 F, turning every 15 minutes, for about an hour.
4-6 cups vegetable or chicken broth
1 bay leaf
1 cup chestnuts
Heat broth with bay leaf, add roasted vegetables and chestnuts, let simmer 20 min. Remove from heat, remove bay leaf, puree with immersion blender.
1/2 cup cream
1/2 cup milk
Stir cream and milk into soup; add spices to taste.
This soup keeps well in the fridge for several days, and even freezes well; just allow enough time to thaw and heat through before serving.