| Prep Time | 10 minutes |
| Cook Time | 1-2 hours |
| Servings |
people
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Ingredients
- 1 large butternut squash
- 2 large sweet potatoes
- 1 tbsp olive oil
- 2 leeks white and pale green parts only, sliced
- 5 leaves sage chopped
- 2 springs thyme leaves removed
- 2 cloves garlic minced
- 1/8 cup bourbon
- 2 bags chestnuts
- 4 cups stock veggie or chicken
- 2 cups water
- 2 tbsp honey
- 2 tsp salt
- freshly cracked black pepper
Ingredients
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Instructions
- Preheat your oven to 400 F.
- Wrap the sweet potato and butternut squash in aluminum foil and bake for an hour or until can easily be pierced with a fork.
- In a stock pot, heat up the olive oil over medium flame. Add in the leeks and sauté until golden. Add in the sage, thyme and garlic and sauté for 2-3 minutes. Add in the bourbon and cook for a few minutes. Add in the roasted and now soft sweet potato and butternut squash (remove the skins and seeds after they were roasted). Add in 1 bag of chestnuts and give everything a good mix and add in the stock/water.
- Bring to a boil and lower to a simmer for 20 minutes.
- Remove from the flame and blend the soup using an immersion blender.
- Add in the honey, salt and freshly cracked pepper.
- Serve in bread bowls or bowls with candied pastrami*, roasted chestnuts and some fresh thyme
Recipe Notes
Adapted and combined from Kosher by Design Brings it Home (sweet potato chestnut soup) by Susie Fishbein and The Silver Platter (sweet potato & squash soup) by Danielle Silver.
*Candied Pastrami: Slice a package of pastrami thinly. Sauté in maple syrup until golden and crispy.
