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Vegetarian, Meal soups and plant based

Butternut squash and chestnut soup with warm goat cheese toasts

This butternut squash and chestnut soup with goat cheese toasts serves 4, takes 50 minutes, and is easy to make for about €2.30 per person. The trick is roasting the squash in the oven before blending it, which gives it a sweet, caramelized flavor that plain broth never achieves.

A soft butternut squash soup lifted with chestnuts, served with warm goat cheese toasts for the indulgent touch.

Butternut squash and chestnut soup with warm goat cheese toasts
Total time
50 min
Difficulty
Easy
Cost per person
€2.30
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Roasted butternut squash gives this soup a thick, silky texture, far from watery soups. The chestnuts add a mellow, starchy sweetness that thickens it further and makes a nice change from the usual potato. Cream rounds everything out without overpowering it, and the crumbled chestnuts on top add a bit of crunch the soup would otherwise miss.

This is the soup for fall evenings when you want a full meal without spending hours in the kitchen, at Mon Chou we often make it when the first squashes show up at the market. Warm goat cheese toasts turn a simple soup into a real dinner, and kids love them just as much as adults do. You can also serve it to guests as a generous starter on a Sunday evening.

The ingredients

4 people

Fruits and vegetables

  • Butternut squash 1 kg
  • Onion 1
  • Thyme 3 sprigs

Pantry

  • Vacuum packed cooked chestnuts 200 g
  • Vegetable brothoften in the pantry 75 cl
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 10 cl
  • Goat cheese log 200 g

Bakery

  • Country bread 8 slices

Allergens Gluten, Lactose

The step by step recipe

  1. Peel the squash and cut it into cubes, then roast it at 200°C with two tablespoons of olive oil. 25 min

    Cut it into even cubes for consistent cooking.

  2. Sauté the sliced onion in the remaining oil, add the squash and chestnuts, then pour in the hot broth. 15 min

    Keep a few whole chestnuts aside for the topping.

  3. Blend the soup with the cream, then season with salt and pepper.

    Add the broth gradually at first, you can adjust it later for the texture you want.

  4. Top the bread slices with rounds of goat cheese and thyme, then broil until golden. 5 min

    The goat cheese should just turn golden, not dry out.

  5. Serve the soup piping hot with the toasts and the crumbled chestnuts on top.

    Crumble the chestnuts right over the bowl, they add a nice crunch.

Our tips to get it right

  • Pick a squash that feels firm and heavy for its size, it will be sweeter and less fibrous once roasted.
  • If the soup turns out too thick after blending, thin it with a bit more hot broth rather than water, to keep the flavor intact.
  • Use a thick slice of country bread for the toasts, it holds up better under the melted goat cheese without going soggy.

The variations

  • Swap the goat cheese log for shredded Gruyère for milder toasts, a good option if your kids aren't fans of goat cheese.
  • For a quicker version, use pre peeled and cubed butternut squash, you'll save fifteen minutes without losing any flavor.
  • Stir a pinch of nutmeg or cinnamon into the soup for a more fragrant version, nice for a dinner with adults.

What to serve it with

  • A well dressed green salad
  • A glass of sparkling apple juice
  • Crushed walnuts as a topping

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the cream, which you should add after thawing. Reheat it gently on the stove, stirring often, and make the toasts fresh right before serving.

Questions about this dish

Can I use fresh chestnuts instead of vacuum packed ones?

Yes, but you'll need to cook and peel them first, which takes extra time. Vacuum packed chestnuts give the same result much faster.

Can this soup be made ahead of time?

Yes, you can make it the day before and reheat it gently before serving. Prepare the goat cheese toasts right before eating so they stay at their best.

How can I adapt this recipe for young kids?

Blend the soup completely smooth without chestnut pieces and cut the toasts into small triangles that are easy to hold. You can also go lighter on the pepper.

What if I don't have a goat cheese log?

Soft spreadable goat cheese works too, it won't melt quite as nicely but still tastes great. A soft cheese like reblochon can also work well.

How long does it take to make a butternut squash and chestnut soup with warm goat cheese toasts?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a butternut squash and chestnut soup with warm goat cheese toasts?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a butternut squash and chestnut soup with warm goat cheese toasts cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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