Kabocha squash and chestnuts are one of those autumn combinations that just makes sense. The chestnuts bring a buttery, nutty richness that enhances the natural sweetness of the squash, and a finishing splash of Tamari keeps this squash and chestnut soup perfectly savory. The kale sesame crisps on top are the detail that makes this feel special–shaped like fallen leaves, coated in sesame seeds, and baked until crisp. Serve this soup with my no-knead whole wheat bread for a full autumn meal.
This recipe is adapted from Amy Chaplin’s At Home In The Whole Food Kitchen, one of those cookbooks I return to every fall without fail. The ingredient list is minimal! Squash, chestnuts, onion, garlic, sage, bay, tamari, and water. Pretty simple, but still extraordinary. Every ingredient is doing its part to create a greater whole.
Chestnut prep is the most labor-intensive part. If you want to save time, look for pre-roasted chestnuts at specialty grocery stores or markets in autumn as they are increasingly easy to find. Pre-cut butternut squash also works well here if you’d rather skip peeling a kabocha.
One reader described the finished soup as “wonderfully nutty with a complex flavor from the vegetables, complemented subtly by the herbs.” That’s the beauty of this recipe (and so many others in Amy’s book). The kale crisps finish it off with crunch and a little whimsy, which we could all use a bit more of. I love a garnish that evokes the season.
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Kabocha Squash and Chestnut Soup with Kale Sesame Crisps
Ingredients
Soup
- 1 lb chestnuts
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 1 teaspoon sea salt, plus more to taste
- 1 medium kabocha squash, peeled, seeded and cut into 3/4 inch pieces
- 7 cups filtered water
- 1 large sage sprig
- 3 bay leaves
- 2 teaspoons Tamari soy sauce
- ground black pepper, to taste
Kale Sesame Crisps
- 1 small bunch lacinato kale
- 2 teaspoons olive oil
- 1 teaspoon maple syrup
- sea salt and ground black pepper, to taste
- 2 tablespoons sesame seeds
Equipment
- Blender
Notes
- From Amy Chaplin’s At Home In The Whole Food Kitchen
- Amy’s original recipe calls for sheets of nori seaweed brushed with a mirin + sesame oil mixture brushed on top for the “leaves.” I only used kale because in the midst of throwing this together, I realized that I didn’t have any nori! Anyway if you have nori, you can tear the sheets into pieces and brush them with a mix of the following: 2 tsp olive oil, 2 tsp mirin + 1 tsp sesame oil. Sprinkle the nori with sesame seeds and bake in a 300 F oven for 8 minutes, rotating the sheet pan halfway through.
- Pre-roasted chestnuts are available at specialty grocery stores and some farmers markets in autumn and will significantly cut down your prep time.
Instructions
- Preheat your oven to 425°F.
- Place the chestnuts flat side down on the cutting board. With a serrated knife, cut a little slit into the top of each one. Place the cut chestnuts into a medium sauce pan and cover them with filtered water. Bring them to a boil and then drain. Transfer drained chestnuts to a sheet pan and roast in the oven for 15-20 minutes, or until shells are coming away from the innards. Once cool enough to handle, peel chestnuts and set aside, discarding the shells.
- Lower the oven heat to 400°F. Wipe out the sheet pan used for the chestnuts. Tear kale leaves into slightly larger than bite-size pieces. Drizzle them with the olive oil and maple syrup and season with salt and pepper. Toss and massage the leaves until they are thoroughly coated. Arrange them in a single layer and sprinkle with sesame seeds. Slide the tray into the oven and bake for about 7-8 minutes, or until the kale has crisped and curled up just a little bit. Remove the kale crisps from the oven and allow to cool.
- Heat the olive oil in a large, heavy pot over medium heat. Add the onions and cook until quite soft, about 5-6 minutes. Add the garlic and stir, cooking for about 30 seconds or until fragrant. To the pot, add the salt, squash, chestnuts, water, sage, and bay leaves. Place a lid on the pot and bring to a boil. Simmer until the squash is tender, about 20 minutes. Remove the sage and bay leaves. Carefully purée the soup in batches in a blender, and then return the blended soup to the large pot. Add Tamari, salt, and pepper to taste. Bring the blended soup back up to a boil. Serve hot with kale sesame leaves
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