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Squash and chestnut soup verrine

Squash and chestnut soup verrine

Prep Time 10 mins
Cook Time 35 mins
Servings 8 people


  • 1 kg. of butternut pumpkin 2.2 pounds
  • 2 onions
  • 1 l. of water 4.2 cup or 33 oz
  • 65 gr. of peeled and cooked freshchestnuts or canned chestnuts 2.3 oz
  • 1.5 teaspoons of salt


  • Peel, seed and slice pumpkin. Peel and slice onions. Chop finely chestnuts using an electric mixer.
  • Add pumpkin, onions, salt and powdered chestnuts in 1 liter of water.
  • Bring to a boil. Reduce heat and leave to cook until pumpkin slices are soft.
  • Mix vegetables with a hand blender and pour in your verrines. Serve immediately.