Squash-and-Chestnut Soup With Chipotle Cream

Ingredients

For the chipotle cream:

• 1 cup ruby port
• ½ cup dry red wine
• 1 teaspoon chipotle peppers in adobo sauce or crushed dried chipotles
• 2 tablespoons tomato paste
• 1 cup créme fraîche or sour cream

For the soup:

• 2 ½ pounds kabocha, acorn or butternut squash
• 2 quarts chicken stock
• 10 ounces whole chestnuts, roasted and peeled
• 2 tablespoons pure maple syrup
• Kosher salt and freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    804 calories; 42 grams fat; 8 grams saturated fat; 24 grams monounsaturated fat; 7 grams polyunsaturated fat; 88 grams carbohydrates; 0 grams dietary fiber; 9 grams sugars; 16 grams protein; 22 milligrams cholesterol; 395 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Combine the port, wine, chipotles and tomato paste, bring to a boil and then simmer until the mixture is a thick paste, about 15 minutes. Let cool, then whisk in the crème fraîche and refrigerate until serving.
2. Preheat the oven to 350 degrees. Cut the squash in half lengthwise and remove the seeds. Place cut side down on a foil-lined baking sheet and bake until soft, about 1 hour. When the squash is cool, scoop out the flesh and place 6 cups in a large saucepan. Add 2 quarts stock and the chestnuts and simmer until the chestnuts are soft, about 30 minutes. Stir in the syrup and purée with a hand blender or in batches in a blender. Return to the saucepan and season to taste.
3. Reheat the soup and ladle it into bowls. Drizzle with chipotle cream.

• The soup and cream can be made ahead and refrigerated for 3 days.

About 2 hours