How To Cook With Chestnuts: Creamy Chestnut & Squash Soup

How To Cook With Chestnuts – United Chestnuts Test Kitchen

We’re on a mission to re-educate Americans on how to cook with chestnuts. To grow this movement, we must change how people see chestnuts—an ingredient worthy of everyday meals, not just the holidays.

Some recipes simply feel like fall, and this creamy chestnut and squash soup is one of them. It’s rich, silky, and full of comforting flavor. Roasted butternut squash blends beautifully with the subtle nuttiness of chestnuts, creating a bowl that warms you as temperatures drop.

Whenever possible, buy fresh chestnuts from a local grower or from one of our United Chestnuts partners—shipped directly from the orchard to your door.

This soup is a perfect first course alongside our Slow-Cooked Pork Ribs with Collards & Chestnuts, or a simple stand-alone meal with crusty bread and a drizzle of olive oil. Either way, it’s a recipe that reminds us why chestnuts deserve a place in every modern American kitchen.
Let’s change the way America cooks with chestnuts.

Ingredients for Chestnut Squash Soup from the United Chestnuts Test Kitchen.

🌰 Ingredients

For the Soup

• 2 cups cubed butternut squash (fresh or from a local farm)
• 1 Tbsp olive oil or butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup peeled, roasted chestnuts
• 3 cups chicken or vegetable stock
• ½ cup half-and-half, heavy cream, or milk
• ¼ tsp ground nutmeg
• Salt and white pepper, to taste
• Optional: drizzle of olive oil or chestnut honey for serving

🍽️ Instructions

1. Roast the squash.
Toss squash cubes with olive oil, salt, and pepper. Roast at 400 °F for 25–30 minutes until tender and golden.

2. Sauté the aromatics.
In a soup pot, melt butter or heat olive oil. Add onion and garlic. Cook until soft and fragrant.

3. Combine and simmer.
Add roasted squash, chestnuts, and stock. Bring to a gentle simmer for 10–15 minutes.

4. Blend until creamy.
Use an immersion or countertop blender to puree until smooth. Stir in cream, nutmeg, and season to taste.

5. Serve.
Ladle into bowls and drizzle with olive oil or chestnut honey. Add homemade croutons and a sprinkle of paprika if desired.

💡 Test Kitchen Notes

Chestnuts add natural creaminess, so you can make this soup dairy-free and still get that luxurious texture. Try kabocha or acorn squash for variation, or garnish with sour cream and fresh thyme for a special touch.

🥕 Homemade Vegetable Stock

Making your own stock adds depth to any chestnut recipe.
Gather vegetable scraps such as carrots, celery tops, leeks, onions, greens, garlic, mushrooms, or cabbage leaves. No need to peel—these are discarded later.

Sauté the root vegetables in a little oil for a few minutes to develop flavor. Fill the pot with about six quarts of water and simmer 30 minutes. Strain, cool, and use. If the flavor feels light, add a splash of soy sauce or broth base for balance.

I learned this trick from Rich Landau and his cookbook Vedge.

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