Mcalister’s Autumn Squash Soup Recipe
Today I’m going to share with you McAlister’s autumn squash soup recipe that is super delicious. This recipe for squash soup is an easy, budget-friendly way to enjoy this delicious autumn dish. This soup is perfect for a busy weeknight or on a cold winter day. It’s also a delicious way to start your morning with a big healthy bowl of soup.
Ingredients
- 500 g Squash pulp
- 300 g Chestnuts
- 2 Shallots
- 3 Sage Leaves
- 1 sprig Rosemary 1 sprig
- Extra virgin olive oil to taste
- Salt to taste
- Black pepper to taste
- Nutmeg to taste
- Vegetable broth or hot water to taste
Instructions
- Cook the chestnuts for about 15 minutes in boiling salted water with a bay leaf and rosemary. Let cool, then peel them and set them aside.
- Chop the shallot and brown it with the oil and a few sage leaves in a pan. Cook the squash for 15 minutes, or until it is soft, by adding vegetable broth or hot water, and flavouring for a few minutes.
- Season with salt and pepper, add the chestnuts too, keeping some aside for decoration, and cook for a few minutes more. Take off the heat. Blend everything together until smooth.
- If necessary, add some salt and pepper and nutmeg. You can serve your squash and chestnut soup with a drizzle of extra virgin olive oil and crumbled chestnuts.
Nutrition
Calories: 212.4kcalCarbohydrates: 49.9gProtein: 2.8gFat: 1.1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gSodium: 8mgPotassium: 845.1mgFiber: 2.9gSugar: 3.7gVitamin A: 13308.3IUVitamin C: 57.4mgCalcium: 79.4mgIron: 1.7mg