Butternut & Chestnut Soup

Christmas Eve is behind us on the calendar and with it, amazing moments in the kitchen, great and diverse dishes as well as large tables full of food for your guests. Here’s a very simple soup to thank and rest your stomach for the great work he’s done recently for you ! More seriously, here’s a butternut and chestnut soup, sprinkled with roasted chestnuts. So you can charge your batteries with vitamine A and C (for the butternut), with vegan protein and minerals such as Manganese, Copper, Phosphorus and Iron for the chestnuts. So you’re fully ready for New Year’s Eve (thank God!) You can buy your butternut well in advance and stock it for many months without cooking it: thanks to its thick and strong skin, she stays intact in a dry, cool place and out of direct sunlight. Ingredients:

  • 1/2 middle size butternut, peeled and diced
  • 1/2 white onion, peeled and sliced
  • 2 tbsp organic olive oil + 1 tsp
  • 1 tbsp coarse salt
  • 200g organic already cooked chestnuts: keep approx. 4 chestnuts for the final set-up of your dish
  • 25 cl coconut milk
  • Guérande salt
  • Pepper
  • 1 handful parsley leaves, chopped
  • 1 organic vegetable stock cube (optional)


  1. In a large saucepan, brown the onion and the butternut dices in olive oil
  2. When the ingredients above are golden, top with water (cover the butternut)
  3. Let them simmer for 15 minutes
  4. Add the chesnuts and let them simmer for an additional 10 minutes, the butternut must be soft under your knife
  5. In a pan, toast the remaining chestnuts; Set aside
  6. Mix the soup with a blender till you reach a soup texture with no chunks. Add the coconut milk and mix again well. If necessary add some vegetable stock (dilute one stock cube in 50 cl water)
  7. Serve the soup with toasted chestnuts and chopped parsley
  8. Season to taste