Overhead shot of bowl filled with chestnut and squash soup with pieces of parsley on top and spoon in bowl. Bowl placed on a wooden charcuterie board with a grey linen napkin and bowl of chestnuts beside

Chestnut and Winter Squash Soup

There’s a chill in the air, which means we’re all searching for ways to cuddle up and stay warm. Sure, a blanket and cozy pair of slippers will keep your body warm, but we’re talking about ways to warm your soul. Cool weather instantly makes us think of comfort food that feels like a hug when you eat it. We often overlook the fall harvest vegetables that are absolutely up for this task. A warm harvest soup, a hearty stew, or even a vegetarian chili can make the weather outside a little less frightful.

This recipe for Chestnut and Squash Soup is sure to give you a double-whammy of warmth, with plenty of seasonal spices and vegetables, and a bit of our favourite year-round spice…cannabis. Give this recipe a shot and let us know how it turned out!

What You’ll Need

(4-6 servings)

  • 1 (2-lb) winter squash cut in half, seeds and pulp scraped out with a spoon
  • 3 tablespoons of infused olive oil plus additional for garnish
  • 1 large shallot, thinly sliced
  • 3 cloves garlic, thinly sliced
  • Guajillo chiles, stemmed, seeded, and cut into ¼ inch slices (or substitute 2 ancho chiles, stemmed, seeded, and cut into ¼ inch slices)
  • A pinch of ground cumin
  • A pinch of Mexican (or regular) cinnamon
  • A pinch of ground clove
  • ½ cup dry sherry or white wine
  • 8 ounces peeled roasted chestnuts
  • 1 quart chicken or vegetable stock
  • Kosher salt and ground white pepper, to taste
  • ½ cup crème fraîche, plus more, for garnish (optional)
  • ½ cup toasted pumpkin seeds, for garnish
  • 1 teaspoon picked thyme leaves, for garnish


  1. Preheat the oven to 425º.
  2. Place the squash, cut side up, onto a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt.
  3. Roast the squash until it is completely tender and beginning to brown, 30-45 minutes.
  4. Remove from the oven.
  5. Once the squash is cool enough to handle, use a spoon to scrape out all the flesh, discarding the outer rind, and set aside.
  6. Heat the olive oil in a medium pot over medium heat until simmering.
  7. Add the garlic, shallot, and chili.
  8. Cook, stirring constantly, until the shallot and garlic have softened and are beginning to turn golden, 3-5 minutes.
  9. Stir in the cumin, cinnamon, and clove, followed immediately by the sherry.
  10. Once the mixture boils, add the stock, chestnuts, reserved squash, and ½ cup crème fraîche.
  11. Return mixture to a boil, reduce heat to a simmer, and cook for 1 minute.
  12. Remove the soup from the heat and blend until completely smooth.
  13. Season to taste with salt and white pepper.
  14. To serve, divide the soup between warmed bowls, and garnish each with a dollop of crème fraîche, and a drizzle of olive oil and then divide the thyme and pumpkin seeds between them.
  15. Enjoy!


This soup will be so delicious you’ll want to share it with everyone, but that doesn’t mean you should. Always keep cannabis-infused food out of the reach of children, and clearly mark any leftovers to avoid taking the wrong container to work.

Remember: the strength of your soup will depend on the strain you use to make the infused oil, as well as how many servings you divvy this into. Always start low and go slow when it comes to edibles!


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