For 8 cups of finished soup, Serving 6 or more
Winter squash and chestnuts are a wonderful combination with this base, adding nutty and sweet flavors and hearty texture. Any firm winter squash is suitable. Use fresh chestnuts or packaged peeled chestnuts (sold frozen or freeze-dried). If using fresh chestnuts, see my peeling method below.
- 8 cups Savory Potato Broth
- 1/2 teaspoon salt plus more to taste
- Freshly ground black pepper to taste
- 1-1/2 cups peeled chestnuts, cut into bits and chunks (1/2 pound)
- 1-1/2 cups peeled winter squash, sliced into 1/3-inch pieces
- 1 medium leeks, sliced and chopped fine
Heat the broth to a boil. Stir in the 1/2 teaspoon salt or more if the broth is bland and a few grinds of black pepper. Stir in all the chestnut, squash, and leek pieces; return to a steady perking boil. Cover and cook for 45 minutes to an hour, until the vegetables have softened, melted and thickened the soup. Stir frequently and lower the heat as the soup thickens. Cook uncovered if you want a thicker soup; add water to thin it. Taste and adjust the seasonings. Serve hot in warm bowls, with freshly grated cheese, extra-virgin olive oil and other garnishes.