Recipes from the Garden

Chestnut Soup
Chestnut Cooking Tips:

- Chestnuts MUST be scored before cooking otherwise they might explode. Use a small serrated knife to slice through the skin across the top of the nut.
- Cook using desired method below.
- Chestnuts are done when shells begin to peel back and inside is golden.
- Always peel while still warm.

• Preheat 375 oven in a covered pan for 15 minutes until tender

• For easy fast peeling, skip scoring and simply chop nuts in half
• Blanch in boiling water for 2-5 minutes

• Place in a heavy pot on medium heat

• For a quick treat, zap one nut for 10 seconds or a handful for 1 minute

BBQ Grill or Open Fire:
• Try using an old-fashioned crank pop-corn popper


1 lb. (about 2 cups) roasted, peeled chestnuts
1 butternut squash (about 2 cups) or acorn squash or pumpkin
3 Tbs. butter
1 small onion, chopped
1 carrot, sliced
1 stalk celery, diced
3-4 cups vegetable (or chicken) stock
3 Tbs milk or cream
2 Tbs. fresh thyme, chopped
Salt and pepper to taste

1. Clean squash and cook in salted water or roast in the oven until soft. Remove skins and set aside.
2. Melt the butter in a deep, heavy pan. Add the onion, carrot, and celery, then season with salt and pepper. Cook for 5 minutes until onion is transparent.
3. Add the peeled chestnuts, cover with the stock, and simmer gently until the vegetables and chestnuts are quite soft, 20-25 minutes. If the stock reduces, add more stock or water.
4. Put the chestnut mixture and boiled, skinned acorn squash through a blender to make a puree. Return to the pan.
5. Gently reheat and stir in the milk and thyme. Heat until very hot, but do not allow it to boil. Serves 4-6