A luxuriously smooth winter soup made with roasted chestnuts and parsnips, finished with coconut milk for richness and warmth. Perfect for cozy evenings.
Preheat the oven to 400°F (204°C). Spread the scored chestnuts on a baking sheet and roast for 25–30 minutes, until tender and the shells have opened.
Toss the chopped parsnips with a little olive oil and spread them on a separate baking sheet. Roast for about 25 minutes, until golden and tender.
Remove the chestnuts from the oven and allow them to cool slightly. Peel off the shells and roughly chop the chestnuts.
Heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4–5 minutes, until translucent.
Stir in the garlic and roasted parsnips and cook for another 2 minutes.
Add the chopped chestnuts, vegetable broth, and thyme or rosemary. Bring to a gentle simmer and cook for 20 minutes to allow the flavors to meld.
Blend the soup until completely smooth using an immersion blender (or carefully transfer to a blender).
Stir in the coconut milk and heat through. Season with salt and black pepper to taste. Serve warm.
Notes
For extra depth, add a small pinch of nutmeg before blending.This soup thickens as it cools—thin with extra broth if needed.Keeps well in the fridge for up to 4 days and freezes nicely.