Kabocha Squash and Chestnut Soup with Kale Sesame Crisps

Kabocha Squash and Chestnut Soup with Kale Sesame Crisps

Kabocha squash and chestnut soup is creamy, vegan, and wholesome. The recipe includes a crispy sesame-crusted kale chip garnish.

An overhead shot of “At Home In The Whole Food Kitchen” cookbook on a table in dim lighting.

4 photos in a grid: 1 of chestnuts in a copper pot being covered with water, one up close shot of a red sage plant, one shows a pot of chestnuts submerged in water up close, and the last one shows a halved kabocha squash with diced squash on the side.

A wide shot of trees turning to their autumnal colours of orange and yellow against a light blue sky.

Perhaps you have an inclination already, but I have a lot of cookbooks. There’s a built-in bookcase wall in our office upstairs with at least a hundred stored away, always within reach for reference. We have a little shelf-style cabinet in the kitchen for a small rotation of cookbooks or magazines that I’m particularly enjoying at the moment–for inspiration or outright line-by-line recipe following.

I’ve had Amy Chaplin’s cookbook At Home In The Whole Food Kitchen for about a month and it travels with me all over the house. As soon as it arrived, I ripped the box open on my porch and flipped through it right there. First it sat on my coffee table, readily available for browsing while I caught up with the news. It sat on my desk in the office as a relevant distraction while I edited photos or worked on other projects. Now, it has a permanent home in my kitchen bookshelf. It’s full of recipes to better your own connection to food, but also ones that are special enough to bring your people together for nourishment.

I’ve always trusted Amy’s voice on her blog. Her work and style makes perfect sense on a different level of awareness. I love when a book lies at a very particular intersection, the one that joins beauty/inspiration, practicality, and knowledge/curiosity. This is a vegetarian cookbook that I will refer to for the rest of my life! There are breakdowns of pantry staples, recipes you can make from those staples, whole meals, salads, and desserts. It’s a vision of healthy living that is complete, accessible and inspiring.

I made the kabocha and chestnut soup since we’re in the season for those things. The ingredient list is pretty minimal, which I love. Just buttery roasted chestnuts enhancing the sweetness of the squash and a little finish of tamari to keep it perfectly savoury. We had it with some potato and herb focaccia for dinner the other night. Just right, but especially good because of the crunchy “leaves” on top. I love a whimsical and seasonal touch that evokes the goings-on of the outdoors in my food. It’s all about connection!

More soup inspiration to be had here, and another great recipe (smoky stewed white beans and greens) from Amy’s latest cookbook can be found here.

An up close, overhead shot of kale crisps coated in sesame seeds on a parchment lined baking tray.

An overhead shot of roasted and peeled chestnuts on a black metal sheet pan.

An 3/4 angle shot of kabocha squash and chestnut soup, garnished with crispy kale chips. There are two bowls of the light orange soup on a white linen background. Ripped pieces of bread are placed to the side.

An overhead shot of kabocha squash and chestnut soup, garnished with crispy kale chips. There are two bowls of the light orange soup on a white linen background. Ripped pieces of bread are placed to the side.

Kabocha Squash and Chestnut Soup with Kale Sesame Crisps

Kabocha squash and chestnut soup is creamy, vegan, and wholesome. The recipe includes a crispy sesame-crusted kale chip garnish.

PREP TIME30 minsCOOK TIME1 hrTOTAL TIME1 hr 30 mins

Course Main Course, SoupDiet Gluten Free, Vegan, Vegetarian

Servings: 6

Author: Laura Wright


  • Blender



  • 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 gluten-free 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


  • 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. 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


  • 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.

An overhead shot of kabocha squash and chestnut soup, garnished with crispy kale chips. There are two bowls of the light orange soup on a white linen background. Ripped pieces of bread are placed to the side.Show Hide 178 comments

  • Averie @ Averie Cooks

    I love kabocha squash….so much! This looks so good and with the kale, awesome. Pinned!

    My favorite one-pot soup is one I put in my cookbook with sweet potatoes and pumpkin!Reply

  • valentina – sweet kabocha

    I have her book in my wishlist for christmas, I can’t wait 🙁
    And this soup seems just perfect to me : I am addicted to kabocha, I love chestnuts and kale is my new friend 😀Reply

  • Shaughn

    Fantastic photographs and that soup looks amazing. I haven’t found the courage to master the chestnut…in fact, I don’t think I’ve ever even tried it and believe me, most foods find a way to be in my stomach!
    My favorite go-to stew was beef bourguignon, but now that I’m eating vegan I have to find a new replacement. Generally anything with north african chickpea yumminess will do!Reply

  • Jessica

    My current favorite seasonal meal is a recipe you shared earlier this month – the Cauliflower, Kale + Chickpea Curry Pot! I love it over a bowl of brown basmati rice, the flavors all melt together. I’ve added some additional spices (cinnamon, paprika) to add a bit of sweetness to the recipe, but it’s so simple and delicious. Prior to that recipe, my favorite fall soup was from Donna Hay – a roasted pumpkin soup with chickpeas, seasoned with honey, Dijon, and some cumin. Also very tasty!

    Hope to find chestnuts at the market today and make this squash soup!Reply

  • Ali @ Farmers Market Vegan

    I’m kind of completely smitten with creamy pureed roasted parsnip soup.Reply

  • Cindi

    So funny that you mentioned the Moroccan style soup with the sweet potato and chickpeas because this is one of my favorites and I just made it this week. Had it last night for dinner. Delish!Reply

  • Claudia

    that sounds like a very yummy soup! I might have to try it this weekend. One of my favorite soups (need to dig up the recipe) is a red lentil, curry soup with chili.Reply

  • Hannes @woodlandhalo

    Did a really similar version a couple of weeks ago, this one is a keeper. But I topped it with some caramelised apples.Reply

  • Erica

    This time of year I crave stews with warming spices and legumes, with the addition of a sweet orange vegetable like carrots or squash. They’re chunky and very filling! Soul food 🙂Reply

  • Maureen Sutherland Weiser

    I love all things Amy Chaplin! She is amazing and I would love, love, love her new book! My favorite warming soup is typically a start of onions, garlic and rosemary. I then toss in whatever veggies I’ve got on hand and make sure I add some good bone broth and tomatoes. Topped with some freshly made croutons and warm cheese!
    I can’t wait to try this Kabocha Squash deliciousness, as well as your Moroccan Stew!!

  • Shoshana

    As soon as the weather starts getting cooler, my husband starts to incessantly ask when I am going to make my vegetarian chili. The secret ingredient is dark chocolate 🙂Reply

  • Katrina @ Warm Vanilla Sugar

    This soup sounds unreal! And that book looks awesome too. Love this recipe.Reply

  • Hannah M.

    That Moroccan-style stew of yours is a staple in my house as well. I’m also a fan of tomato-y lentil soups with lots of carrots and onions, and a bit of spinach wilted in at the last minute. We might get snow on Sunday (!) so I guess it’s time to haul out the big soup pot 🙂Reply

  • Jackie

    Lentil soups and stews are a staple for this time of the year and your recipe for Smokey lentil soup is a favoite!Reply

  • Fiore

    My favourite stew during autumt/winter is a squash-red lentils-cocco–tumeric-ginger. It is warm and delicios. Perfect with some
    sourdough bread….
    Zour new recipe sounds interesting -will try it soon.
    Thank you for all you are doing!!!Reply

  • Sonia

    Ooooh, this looks so good! I’ve had this book in my Amazon cart debating it….think I might have to go for it. Love your site, it’s one of my bookmarked blogs!Reply

  • shelley @ sevengrams

    This sounds amazing. Spotted chestnuts at the market and didn’t know how to tackle them.
    This time of year, I’m all about the home-cooked thai curries — finally found a kick ass red curry paste in chinatown!Reply

  • Sonia

    Forgot to leave my favorite one pot meal! This is my favorite time of year for cooking…so many soups, butternut squash soup with apple, chili with butternut squash, of course…pretty much anything with butternut squash!Reply

  • Donna

    This recipe looks so interesting. I love squash soups but have never tried it with roasted chestnuts…a must do. This time of year we eat almost weekly some version of shakshuka or as I first heard it…’eggs in pergatory’. Recently I made it with roasted squash, tomatoes and those glorious providence herbs. We have our own chickens and seeing those lovely eggs floating atop that warm nutritious veggie goodness warms my heart. Thanks for all the great recipe ideas.Reply

  • Morgan

    It’s too hard to pick just one soup this time of year…but this one is a great pureed one. Love the fall!Reply

  • Claire

    My favorite warming nourishing fall soup is curried buluga lentils, Jerusalem artichokes, coconut milk and spicy Turkish paprika.Reply

    • ann laudati

      That sounds like an incredible combination …any chance you’d be willing to share?
      Much appreciation in advance,

  • Emily Love

    this sounds amazing!! my favorite one pot stew is a root vegetable Moroccan spiced stew with crunchy chickpeas on top!Reply

  • Abby @ The Frosted Vegan

    I confess, I’ve never tried chestnuts, but this soup is intriguing me into going for it! This cookbook looks like one I’m going to need to add to my collection! Also, glad I’m not the only one who has cookbooks scattered EVERYWHERE in the house. I think of them as decorations : )Reply

  • Sarah

    This looks amazing, like everything else on your site! And so does Amy’s book! Wow. Recipe pinned and your website followed.

    My current favourite one-pot dish is a simple shepherd’s pie with roast beef – an homage to comfort food and a nod to the casseroles I grew up with.Reply

  • Alison

    White bean chili with spinach or kale!Reply

  • Katherine Call-Morin

    We like Jane Brody’s lentil and carrot soup (heavy with tomatoes and onions), but I also have a vegetarian chile we call frijole mole, with cocoa. It is a great cold chaser too! Love The First Mess.Reply

  • Smadar Brandes

    That soup looks too good. And the pictures are stunning, as always.

    I have to steal your pick, Laura – the Moroccan-style stew with sweet potatoes and chickpeas is easily my all-time favourite.Reply

  • Tania Seagrove

    So glad you reviewed this book! Can’t wait to check it out! It’s hard to choose a fall favourite…..so many yummy comfort foods at this time of year! Two soups that are calling out to me right now are Coconut white bean soup, ( a moosewood classic)! and roasted cauliflower soup! I have so many squash from my CSA right now, I will be trying this recipe for sure!Reply

  • Lauren K

    Love Amy’s cookbook – and she’s a lovely person too! This recipe looks delicious…perfect for cold fall nights 🙂Reply

  • Aaron Rishell

    This time of year im a big fan of potato and leek soup.Reply

  • diana @ veggienextdoor

    In Fall, I cannot get enough of Dreena Burton’s Sweet Potato Peanut Stew with Chickpeas! http://plantpoweredkitchen.com/sweet-potato-peanut-stew-chickpeas-vegan-gluten-free/Reply

  • leslie

    My favorite one pot meal is “everything but the kitchen sink chill” which is basically all the veggies i can find in the fridge (must include some kind of peppers and lots of onions) plus whatever i can scrounge up. Best is sweet potatoes and corn if I’m lucky and any left over grain like quinoa or faro. I recently made a pot and added too much coriander which tasted brilliant and I’ll make sure and add “too much” next time. I love to add different combos of spice and try not blow my head off with too much heat. Perfect for fall. 🙂Reply

  • Jenny

    Wow! Looks amazing :), thanks for another giveaway. My favorite one-pot, pure comfort meal for this time of year is my mother-in-law’s lentil soup, paruppu. It starts from a fragrant base of garlic, onion, cumin seeds and black mustard. When the black mustard seeds start popping, you pour in the red lentil, water to cover and a teaspoon of my aunt’s very spicy curry powder. Once soft and starting to fall apart, you cook the lentils down to your desired thickness, season to taste with salt and – if serving as soup – a good squeeze of lemon. Pure comfort.

    Laura: Thanks for sharing this, Jenny! It sounds amazing and I just scratched out a rough note of your instructions so I can try it this week 🙂Reply

  • Carter

    This looks divine, thanks for sharing! I dare say I might end up eating all of the kale sesame leaves before they make it to the soup. I’ll have to practice self control (or not…) when I make this!

    My favorite one-pot meal is a spinach-and-sweet-potato red lentil dal, made with the spiciest curry blend I can get my hands on.Reply

  • Shilpa

    Thanks for the giveaway Laura! I have been eagerly waiting for Amy’s book to come out.
    You’re right, this soup is absolutely perfect for this time of year! I love the simplicity of it.
    My favourite soup would have to be a simple bowl of dal with popped mustard seeds, topped with fresh cilantro, a squeeze of lemon and a spoon of yogurt.

    p.s. I loved your post about your morning routine on Earthsprout. I cannot wait to try your Quinoa Apple porridge!!Reply

  • Betsie

    My very favorite is a white bean kale stew, with a slice of crusty bread and a poached egg on top. So satisfying and comforting! I’m excited to try this one kobacha chestnut soup as well!Reply

  • Tova

    Fave right now would have to be vegetarian chili with sweet potato and butternut squash! That recipe looks so good.Reply

  • amanda

    Above and beyond, my very favorite one pot meal for winter is a giant vat of vegan chili. I clean out the entire kitchen, and add extra beans so that it’s thick and stew-y, and can be scooped up with tortilla chips and topped with homemade sour cream. Between that and kimchi fried rice, all my cold weather food lives happily in bowls :).

    Thank you for another gorgeous recipe!Reply

  • Lisa

    I have over 200 cookbooks, but this is one I definitely need to add to my collection. My favorite one pot meal is probably ribollita (a vegetarian version of course).Reply

  • Carly

    I fall back in love with celery root every fall. Lately, I’ve been working it into a soup with fennel, leek and orange: http://carlydefilippo.com/blog/2014/3/4/edible-outcast-celery-root

    Laura: Carly, celery root is one of my favourite vegetables and your soup sounds so delicious with that zesty, fragrant bit of orange. Yum.Reply

  • Ashley

    These are most definitely some of my favorite photos of yours. The chestnuts in the pot of water!? Gah. I have never thought to use chestnuts in a recipe but can almost taste the flavor in this soup just thinking about it…SO GOOD. Thanks for reviewing this cookbook! Putting it on my list! And my favorite one-pot meal for this time of year? Gosh…that is tough! Probably something simple like potato broccoli soup.Reply

  • megan

    My favorite one-pot meal is ever-changing and completely improvisational. Saute an onion and some garlic and go from there, adding water and/or tomatoes, a legume I soaked the night before and a handful of noodles or a grain. Yummm!

    I actually bought Amy’s book for my mum for Christmas, but I have been flipping through it LOVING it ever since it came last week and I would love a copy of my own…..Reply

  • Michele

    I love to throw stuff in the slow cooker and see what comes out. It’s usually good. This is especially appreciated on exhausted rushed weeks. Can be anything (I am not vegetarian) so, meat fish, tofu, quinoa or rice, some tomatoes fresh or preserved, coconut milk, herbs & spices. Nice hotpot results.Reply

  • anagha

    I love roasted red pepper – tomato soup. The blend of flavors and the color are just perfect!Reply

  • lynsey

    Oh I have kabocha squash that has been sitting in my kitchen for a few days now! This looks perfect. Favourite one pot wonder definitely has to be some coconut sweet potato soup warmed with some thai spices to ward off the cold. xoReply

  • Maria Adams

    This sounds delicious!

    One of my favorite meals this time of year comes from my cherished Moosewood cookbook: http://www.mwcooks.desirepathdesign.com/Recipe/navajo-stewReply

  • Sarah Nikolovska

    I’d have to say that my favorite one pot meal is a variation on chicken soup that I picked up in Spain. It is loaded with vegetables like roma tomatoes, carrots, and green beans. The blend of bay leaf, cinnamon stick and cumin balance the saltiness of black olives and finally the soup is thickened by adding oat groats. When they are fully cooked and the starch is released the soup takes on the consistency of a chowder but without any dairy. It is so rich and aromatic on a chilly day. I simply love this soup!Reply

  • Christine

    My go to soup this time of year is a hearty curried lentil vegetable soup with whatever veggies I have on hand! Yum and stick to your ribs sort of dish!Reply

  • Heidi Hess

    Gotta use kabocha this time of year. I love Japanese braised chicken with kabocha and chestnuts.Reply

  • Weezie

    No fooling, the cauliflower, kale, and chickpea curry pot you posted earlier this fall has been a complete lifesaver. It’s a great repository for CSA veggies, is so delicious and is SO customizable. Swoon.Reply

  • Kerianne

    I adore this book – it is so inspiring! I would love to gift it to a friend as I already have a copy that I will cherish as you do 🙂

    Our Fall/Winter one pot staples are tortilla soup, chili and i’m recently loving your cauliflower chickpea curry pot!

    Thanks for the inspiration and giveaway.Reply

  • cynthia

    These photos are freaking beautiful. I’m so in love with all of these vibrant dishes from Amy’s book — thanks for sharing it! (And I loved that gorgeous guest post, too!! It was really such a treat to read.)Reply

  • Sarah

    This looks like pure fall comfort :). My fall fav is a creamy pumpkin soup that includes caramelized onions, roasted garlic, a touch of maple syrup, and toasted walnuts.Reply

  • Lauren Bair

    Laura! I love your blog so much. Every image and post is so inspiring 😉 You are incredible. Thanks for this giveaway! I’m a huge fan of things you can cook in a pot and kind of forget about (for a little bit), especially in Autumn. I always pretend it’s cooler than it is in Los Angeles, because I grew up with real seasons on the East Coast. Anyway, my favorite one-pot meal is spicy sausage, white beans and a ton of spinach. It’s like a hug for your insides 😉Reply

  • Julie

    My favorite winter/fall meal is the Moroccan stew that you mentioned in this post. Before i tried making that I’d tell anyone who asked that i hated stews! Soggy veggies, stringy meat, discolored food. That stew is one of my favorite meals now and has opened me up to trying different variations. Thanks!!!Reply

  • Karina

    Thanks ! Lentil soup is one of my favorites.Reply

  • Brianne

    I’ve been overwhelmed with the cookbooks coming out this fall, but this one sounds like a real stunner. I love the nori garnish, and I’ve always wanted to try roasting chestnuts.Reply

  • Christina

    My go-to fall dinner is 101 Cookbook’s Pumpkin and Rice Soup. This recipe changed the way I looked at soups as a meal- the idea of pouring the soup over brown rice for texture and garnishing with a lemon-rosemary-ginger brown butter…so good!Reply

  • Amy

    Ah, this book looks beautiful! I’m kicking myself for not adding it to my last Amazon order. Last year I made and LOVED your Moroccan-style stew, so it’s definitely getting made again. I also love a soup I got from the PPK blog- a creamy (from cashews) stew with chickpeas, brown rice, and kale. Simple and so comforting. 🙂Reply

  • Kristin

    My favorite fall stew is Sweet Potato Peanut from Joy of Cooking. I have made with all kinds of variations and keep coming back to it every fall.Reply

  • Annie

    At this time of year, I love making homemade ravioli, with kabocha, homemade ricotta, leeks, and toasted walnuts, with a sage brown butter sauce 🙂 There’s not really a recipe, I just make it up as I go along…Reply

  • Jo

    This book looks amazing! I’ve been reading her blog for years so I know it’s good.

    My favorite soup recipe is one I make on a minimum of a biweekly basis during the colder months – it’s a simple red lentil soup with onions, garlic, turmeric, ginger, and whatever leafy green I have on hand. Now I think I have to make it tonight.Reply

  • Julia j

    My favorites for this time of year any anything butternut based, or the same tortilla soup my family has been making since I was about 5 (I know it sounds rather run of the mill). I’ve never tried any soup including chestnut but this looks delicious!Reply

  • Dina

    Love the post and recipe Laura! These days my favorite one pot meal is adapted from a soup recipe I got from Whole Foods called “Better than Chicken Soup”. The basic parts I try to keep are shiitake mushrooms, greens, miso, a squirt of lemon juice and a starchy veggie like butternut squash. From there I improvise 🙂

    Laura: Dina, I have a similar recipe to yours that I make all the time! Definitely a healing chicken soup-ish quality to it with the texture of the shiitakes and the miso in there 🙂Reply

  • Sherri

    Your soup sounds pretty good. My family has several favorites this time of year but white bean chili has been the go to soup this season so far with lots of cilantro on top.Reply

  • clara

    My favorite soup is the typical french onion soup with grilled cheese on top with a nice sourdough bread!

  • Emily

    I have been pining over this cookbook! Your Moroccan stew is actually one of my favorites too, although lately I’ve been making a very simple and comforting soup from potatoes and kale and whatever else is in my CSA box.Reply

  • Tessa Dillon

    Well, here I am shamelessly commenting because I am really hoping to win that cookbook!! Being a retired person now on a fixed income does rather curtail my spending! I have to say I have many one pot, warming favorites but the soup I made this last weekend may just be my go-to favorite now. My husband and I were out in the rain and cold doing chores outdoors (we live in the country and have a small property with two horses) and when we came in for lunch we needed something warm but it needed to be on the table relatively fast – we were hungry!!! So I looked in the fridge and realized I had the ingredients for a soup – left over zucchini that had been partially mandolined(sp??) for a previous recipe, plus one rather old zucchini, some onion, garlic, a small can of coconut milk, frozen broth in the freezer. I sauteed the onion and garlic, then added curry spice, cumin, coriander, salt and continue to gently saute. Added the chopped zucchini and sauteed til soft (the broth was in the microwaves, thawing while this was going on) Broth and coconut milk were added and simmered – pureed til somewhat smooth/still chunky, then grilled bread, torn and put in the bottom of the bowls, soup poured over and voila!! we were in heaven! My husband had grilled baguette and I had gluten free bread grill. It was hot and nourishing and sooooo good! The best part was that it truly was a left-over in the fridge and pantry meal and it came together very fast! (if I had an apple, would have added that!)
    And last but not least, I have to say I love your blog! I have been reading it for more than several years now. I spend my mornings with coffee (this is after I have fed the horses) beside my computer, catching up on emails and checking my favorite blogs for inspiration and recipes – you never fail to disappoint!
    Sorry I rambled on so much! I never make comments to food blogs, so this is a new one for me!
    Cheers, Tess

    Laura: Thanks so much for this, Tess! Your soup sounds so delicious too. So glad you’re enjoying the blog 🙂Reply

  • Sofia

    Beautiful soup + pictures 🙂
    My one-pot fave is lentil soup. I do all sorts of seasonal combos of ingredients/flavours. It’s so hearty and delicious!Reply

  • Stacy

    What a lovely tribute to this book – I keep hearing such good things about this one. I have been loving a simple ribollita or even simpler bread soup this autumn – so cozy and wholesome and easy to throw together with whatever is on hand. But I do love that Moroccan stew you mention! I will have to make that soon, too.

    Laura: Stacy, I’ve been really into ribollita too! It’s become a weekly thing in our house 😉Reply

  • Amy (Wooden Spoon Baking)

    Love those kale leaves! I was just thinking about a topping for a roasted garlic & white bean soup–these would do the trick, especially w/ a little nutritional yeast. Yum.Reply

  • Sonja

    Fall stews and soups are my favourite meals. I love big bowls of earthy warmness so choosing a favourite is very hard. I probably would have to go with something based on coconut and curry spices with lots of great fall veggies thrown in – yams, brussel sprouts etc AND of course I am mad for chickpeas so they would be in there somewhere.Reply

  • alwayshungry

    Mushrooms, Pumkins and Chestnuts!!!!
    My three fall favorits!
    A actually made a version of this soup last night, it was delicious!!
    In the fall I really do love a good bowl of creamy/ earthy mushroom soup with some nice crusty bread on the side.

    I just descovered you blog through Earthsproot and I’m really looking forward to going through all your old posts!
    Yeah!!! 😀
    Thank you for the giveaway it would be totally awesome to have this book one day!…I live in France but I have family in the US that could reception any potential win for me, hint, hint, hint! 😉

    Thanks in any case!!! I’m so exited to get to know your work, so far: beautifull.

    Have a fabulous day!!Reply

  • myriam / rhubarb! rhubarb! rhubarb!

    I love soups and stews so much. My current favourite is Sarah Britton’s creamy broccoli soup.Reply

  • Erika

    Woo! My favorite one-pot winter meal would have been a giant pot of quinoa chili, thick and spicy with adobo peppers and three types of beans…but last week I just tried making Japanese curry for the first time, and I have to say that it might be my new favorite. I made a gluten-free curry roux, sweetened the whole mess of carrots, sweet potatoes, onions and peas with grated apple and ate it over brown rice and quinoa. So satisfying! Thanks for doing this giveaway and I adore your beautiful photos as always!Reply

  • thefolia

    Nothing messy about this dish…simply beautiful! Happy Nesting.Reply

  • thefolia

    Oops almost missed the details of the giveaway. I have to agree with you the Moroccan-style stew with sweet potatoes and chickpeas is unbeatable for me. I cannot get enough of sweet potatoes (I have been eating them practically everyday!) and you can never go wrong with chickpeas…simply delicious!Reply

  • Kate

    At this time of year, I look forward to mushroom barley soup with carrots, parsnips, and dill. You can make it with vegetable broth or beef stock… either way it’s so hearty and full of promise for the season of comfort food ahead. Love it!Reply

  • Vittoria

    This squash soup with coconut milk is SO easy and the most incredible texture: http://orangette.blogspot.com/2013/11/but-soup.htmlReply

  • Kris

    Laura, you’re totally right. That book looks amazing! Also, I’m really interested in trying this soup recipe, simply because I’ve never added chestnuts to soup. The combination sounds bang-on! One of my favourite soups this time of year is also a kabocha squash soup. It’s one that I entered into a contest at school (and was a finalist for) last year. It has harissa and orange in it, and it’s perfectly spiced. Coincidentally, I’ve been thinking about putting it on the blog in the next couple of weeks, actually. 🙂 Gorgeous photos, as always. xxooReply

  • Sarah Moncks

    I love having homemade Cream of Tomato Soup with Garlic Croutons! Tomato soup is one of my favourite meals!Reply

  • Sara

    You can never, ever, go wrong with the classic leek & potato soup. It’s always the first one pot meal I make when the cooler weather hits because there’s something so grounding and warming about it. Either rustically chopped or blended. The first recipe I ever used was Jamie Oliver’s leek & potato soup and it also makes an excellent base for whatever you’ve got in the fridge. Favourite additions being white beans & kale or simply amped up with coconut milk or cashew cream.Reply

  • Shannon

    I adore curried carrot soup this time of year. Even better, it was a banner year for my garden carrots, so I just pull a few from the ground whenever I want. I love the bright orange color and delicious flavors of curry, ginger, and tumeric.Reply

  • Jennifer

    This looks beautiful! As for one-pot meals, is there anything better than butternut squash bisque with roasted chickpea croutons?Reply

  • Cate Capsais

    I can’t get enough of my roommate’s butternut squash soup! The basics- a whole, oven roasted butternut squash, a can of coconut milk, veggie broth, cumin, cayenne, rosemary, all boiled together and pureed with an immersion blender! I top with toasted pepitas or roasted chickpeas. YUM. It’s gone before anyone even dreams of leftovers!Reply

  • Lauren P.

    This recipe looks delish. My go-to soup for autumn and winter is a garlic squash soup that’s been passed down through the generations in my family. No recipe – done by memory and taste 🙂Reply

  • Dani

    My most favorite one pot meal for this season is a hearty bowl of borscht. You just can’t beat it.Reply

  • Bouncingsonia

    Wow this soup sounds amazing using a combination of foods I would have never thought. Around this time of the year, when it starts to get cold here in montreal, I love to make split pea soup. I made a big pot just last weekend. So comforting.Reply

  • Beth

    My favorite one-pot meal is split pea soup. So hearty! And it makes for great leftovers to keep me warm at lunch throughout the week.Reply

  • Kim

    I’ve really been enjoying thai flavors in chunky stews this fall: my current favorite is red lentil-lentil lemongrass with sweet potato, spinach, corn and a touch of miso at the end.Reply

  • Bianca @ Sweet Dreaming

    chili! with alll the veggies and quinoa and beans and maybe some pumpkin puree!Reply

  • Kate

    Cooking with chestnuts tends to intimidate me! But will definitely try this soup! I only came across Amy’s blog in the last year or so. Her thai lentil soup/stew with coconut milk, lemongrass, warming ginger and some kaffir lime leaves (if handy) is delicious! You can mix it up with different veggies. Nice and versatile recipe:)Reply

  • jaime : the briny

    this soup looks incredible. i’ve never had roasted chestnuts but i’d like to change that as soon as possible and this looks like a perfect way to goa bout it.

    i admire your mindfulness so much. i love that you have a different places for different cookbooks and i really appreciate the thoughtfulness with which you interact and describe amy’s book. it’s a beautiful endorsement.

    i don’t think i have a favorite fall one-pot jam but one oft-recurring staple is a simple red lentil dal. it happens around here almost weekly.Reply

  • Dusty

    I have never heard of Kabocha but am excited to try it. I love any kind of squash and have just made my first pumpkin/butternut squash soup this very day. Great idea to add kale. I’m hungry just reviewing all these comments. Great ideas ladies.Reply

  • Abby

    Marcella Hazan’s chickpea and rice soup. It is more of a stew/very loose risotto, but it is 100% comforting and delicious. Made with arborio rice, tomatoes that cook down into a glossy tomato oil, rosemary, and chickpeas, it cooks quickly and can easily be a pantry meal. I’ve even made it over a campfire! Delicious, delicious, delicious.Reply

  • Heather

    Lentil soup, mexican style, loaded down with dried chile paste, cumin, mushrooms, onions, and big chunks of tomato. OR your lovely mushroom and chickpea ragout….I swoon at the thought.Reply

  • Eileen

    This soup sounds so rich and satisfying! My favorite one-pot fall dish is probably a huge vat of pasta fagioli — hearty and delicious and bursting with lots of veg. Thanks for the giveaway opportunity!Reply

  • MBridges

    North African sweet potato stew with coconut milk, cilantro and chiles. Rich, satisfying and flavorful!!Reply

  • Jane

    Pumpkin and sweet potato soupReply

  • S Lauren | Modern Granola

    My favorite stew is anything with sweet potatoes or butternut squash!
    Your photography is just perfect. Seriously, and the recipe looks incredible. I haven’t tried chestnuts in a soup before, so I am looking forward to trying the recipe out soon! Thanks for sharing!Reply

  • Charlotte Lanoue

    My favorite soup of this time of the year is a rich and hearty one, like your lentil soup or morrocan-style stew. I love tasty pots during winter, which is why I often do all sorts of spicy stews which have a lot of warming flavours!Reply

  • Abby

    Every fall/winter I go on a huge roasted squash binge. My favorites are kobacha, butternut, and delicata. They make their way into monstrous bowl meals with other veggies, grains, and beans. Drizzle with a sauce, dressing, or olive oil and I am one happy couch potato.Reply

  • Amy

    Those leaves are so pretty! I love me some gypsy soup (from Moosewood).Reply

  • Jennifer

    I make a red lentil stew with lots of root vegetables and peas, and warming spices like cinnamon, cumin, turmeric, and lots of fresh ginger. It’s warming and tasty and also very beautiful with lots of golden colors and a bright green pop of peas floating in it. Yum!Reply

  • Jade Sheldon-Burnsed

    I make this stew during the chilly months using chorizo, yellow lentils and onion that is just divine!Reply

  • Becca F

    I love making smoked paprkia lentil soup this time of year! It’s so hearty, warming, and fillingReply

  • Maia Dickerson

    A curry sop…roasted winter squashed, coconut milk and curry as a base then add ins such as rice, farro, etc, maybe some chickpeas, roasted red pepper, cilantro, whatever I have on hand to throe in.Reply

  • kelli

    i am loving a bowl of soup …
    and dinner
    the soup is a bubbling pot of anything that sricks me
    anything that needs using up
    a half an onion, a bit of rice, a chicken wing, a potato, an egg on top
    it goes in the pot and always comes out nourishing and comforting
    and economical tooReply

  • Erin @ MouthfulBlog

    Butternut Squash and Sage Soup! And chili. And my grandma’s chicken noodle soup….I have a problem!Reply

  • Michelle

    My absolute favorite is baked sweet potato wedges. I make it the same way each time – a little coconut oil, a lot of cinnamon. It’s the easiest thing to make especially since I’m a student, but still comforting and healthy.Reply

  • Yoojin Lee

    yummm, chestnuts bring me back so many childhood memories!
    my favorite one pot recipe has to be a big pot of roasted vegetable and tomato stew with chickpeas.. so comforting and filling, and can have tons of variations!Reply

  • Celina Lima

    i loveeee african peanut stew or ehussi, a nigerianred pepper stew w egussi,or, melon gourd, from nigeria. i toss in spices and spinach and it’s my comfort food!=)Reply

  • Nadine Joy Kurland

    I have been looking each week for this sqash and can’t find one!Reply

  • Hefeden

    Our weekly “go to” meal is burrito stir fry. It’s some kind of grain, beans and lots of whatever veggies we have sautéed together. We top it with avocado, sour cream and hot sauce and eat it out of a bowl. Delicious!Reply

  • jacquie

    a big pot of lentils w/ carrots, mushrooms and broccoliReply

  • Thia

    This soup looks delish, and I see what you mean about the tarts!!

    One of my favorite Autumn dishes is a butternut squash curry, with spinach, chickpeas, and diced tomatoes. I add garlic, coconut milk, fresh cilantro, black pepper, cumin, curry powder, and extra cinnamon for a little more sweetness. Sometimes I switch up collard greens or kale for the spinach. Sometimes I add sriracha, for a little kick. I like to serve it over brown basmati rice. It’s really warming on chilly, gray days.Reply

  • Anna

    My favorite go-to fall/winter soup is Borsch. It’s a very rich soup, originally from Ukraine. It can be based on meat broth or be vegan using only vegetables. It’s excellent for the winter season. Serve it with a scoop of sour cream and garlic toast. Delicious!Reply

  • Daisy

    Thanks for the giveaway- I was not much a veggie cook – this book will be a great start and inspiration, fingers crossed. My fav one pot meal is done in a rice cooker – rice with ginger and soy sauce marinated chicken and rehydrated shitaki mushrooms – I am sure it will taste just as delicious with tofu for a vegetative optionReply

  • cristina

    nothing beats a butternut squash soup thick with mushrooms and nut. yeast for me 🙂Reply

  • CL

    My favourite one-pot meal is eggplant curry – it can be tomato based or coconut based, and it works thickly as a stew or thinly as something more soupy.Reply

  • Kaley

    My favorite soup right now is definitely that Bali stew recipe you posted a few months back! I’ve been making it once a week since then!Reply

  • Meghan

    Both yours and Amy’s photos are absolutely breathtaking. I’ve never seen chestnuts in soup, but now have no doubts that the combination is stellar.

    My favorite things to make this time of year are hearty stews that can barely be classified as proper stew, with loads of spices and verdant veggies. This year, the apples and butternut squash have been good to me, making a frequent (and delicious) appearance in the kitchen.Reply

  • Millie l Add A Little

    This looks delicious – kabocha and chestnut are my favourite foods! gorgeous styling Laura!Reply

  • Krispy

    Fall weather equals lentil soup in my kitchen. Today I made a big batch to share with beluga lentils with loads of onion and garlic. I sat out on the front porch and enjoyed a big bowl.Reply

  • Kate

    Hey Laura! My favourite fall time food is assuredly warm morning oatmeal, still steamy and soft from the stove top. I add whatever I have on hand – some mornings, frozen raspberries smushed into a gooey jam, sometimes pecan or almond butter. It always starts my day off on the right foot…it’s almost meditative.Reply

  • Liliana

    My favorite soup recipe is roasted garlic soup. I would love thhis book.Reply

  • Kimberly

    I love a beef stew. Its simple and comforting this time of year.Reply

  • Heather

    I am so excited about this book. It is on my xmas wish list!
    My favorite fall recipe is baked risotto with kale and butternut squash. It’s easy and satisfying on chilly autumn nights, and it makes great leftovers the next day.Reply

  • Spring

    My favourite type of meal in the fall is soup! I like a tuscan white bean soup with rosemary and kale.Reply

  • Marlee

    My favourite one pot meal has to be veggie pot pie. Mmmm with flakey crust baked right on top. Perfection.Reply

  • Brooke

    This time of year, I find myself eating Shakshouka for breakfast, lunch, and dinner. It’s just too delicious! I make a large portion of the tomato sauce mixture and just heat it up and add the eggs when I’m ready to eat.

    As a vegetarian, I’ve been eyeing “A Home in the Whole Food Kitchen” for awhile and would love to add it to my collection.Reply

  • Melanie

    The cookbook sounds wonderful. A favourite soup at the moment is carrot, ginger and coconut milk, so tasty and warming. Thanks!Reply

  • Jamie Y

    My favorite one pot meal will forever be chicken egg lemon soup! A favorite from childhood.Reply

  • Cara Pardo

    One of my favorite (and easy!) winter recipes is the Red Lentil and Sweet Potato Stew. Sara B of My New Roots made the recipe for Whole Living’s Detox in 2013. It’s top notch!Reply

  • Madeline

    I love making coconut curries this time of year, with lots of ginger and lime 🙂Reply

  • Ashley

    Thank you so much for the chance to win this book! Your photos are beautiful. My favorite one pot soup is a minestrone with veggie sausage. 🙂Reply

  • Sarah P.

    Your soup looks amazing! I have had Amy’s book on my wish list and would love to win a copy! My favorite soup would have to be roasted red pepper– I love creamy soups.Reply

  • Marie

    this looks beautiful. I love making soup with pumpkin, sweet potato, red lentils and some coconut milk and spice.Reply

  • Caroline

    Beautiful! Just clicked over to Amy’s blog. I will be busy this weekend in the kitchen!
    This time of year I crave polenta. Warm, creamy, comforting. Add some roasted veg and I am a happy girl.Reply

  • Connie lavelle

    My son was diagnosed with celiacs two years ago. With this life style change we have adapted to more of a whole foods diet. This book would be a great help/ addition to our diet. Can’t wait to try this soup this weekend. Our family favorite is my award winning chili. I never follow a recipe and it is a little different each time, but I have fed many soccer teams (high school and college) with this favorite. Love those recipes you make so much you have memorized and played with the recipe. I think this soup maybe one of those.Reply

  • Rebecca

    This looks so lovely and Amy’s book sounds truly amazing! For me, the colder months brings on a strong craving for warming, spiced food in bowls, like curry, and dal, and bean-y vegetable-filled soups.Reply

  • Anna

    For the fall/winter season my favorite is Borsch. It’s a very rich soup, originally from Ukraine. It can be based on meat broth or be vegan using only vegetables. It’s excellent for the cold time of the year. Serve it with a scoop of sour cream and garlic toast. Delicious!Reply

  • Jane

    Growing up I would have said beef stew and biscuits as my favorite fall/winter meal. Now that I’m vegan not so much. I’m in a total soup/stew mood at the moment and have so many marked to try. I’m afraid I don’t have a go to at the moment, but Heidi Swanson’s spicy fresh pea soup is one that I’ve made multiple times. This soup looks delicious! Having never cooked with chestnuts before I’m curious to give it a try along with many of your creations and Amy’s. Hope I win!Reply

  • Magdalena Gioffre

    This time of the year I love to eat vegan crepes!
    Nice blog.

  • sillygirl

    My fall-back meal lately is sauteed cabbage plus white kidney beans, onions and a bit of vinegar topped with a fried egg.Reply

  • Abby

    My favorite soup this time of year is absolutely anything with pumpkin! Thick, sweet one-pot soups with cream, pumpkin, and spices are just the best. 🙂
    also… i cannot get over these photos! total perfection.Reply

  • Keara McGraw

    Ever since you posted your really good tomato soup recipe, I’ve been obsessed/addicted to making it & exploring small variances in ingredients and flavor. It’s just… *really* good. I love that it allows me to embrace the time taken to prepare a delicious and nourishing meal – no shortcuts, no hacks 🙂 Making that soup has become therapeutic. I use it as a wonderfully creamy tomato base for a variety of soups and stews I’ve made since first discovering it!

    Thank you for the wonderful recipe.Reply

  • Grace

    Love the kale chips on top. The combination of squash and chestnuts intrigues me. I didn’t grow up with squash soups but a good hearty chili or chicken wild rice soup just exudes autumn to me. Everything I’ve seen from the lovely book looks just incredible.Reply

  • Monique Sullivan

    My favourite soup to make at this time of year is sweet potato stew with beans and kale. That cookbook looks amazing!Reply

  • s.maddie.d

    This book sounds swell! As does your collection of cookbooks! (:
    I’m particularly fond of an Andean potato soup called Locro De Papas for this time of year. Its creamy from the avocado added, warm with achiote seeds and black pepper, and salty from feta or queso fresco. Absolutely sensational on a cold, dark winter night!Reply

  • Heather

    I love a nice, thick meatless chili, made with plenty of beans.Reply

  • Florence

    In the winter months I crave stews- a coconut & chickpea hotpot with spices, spinach and a spoonful of peanut butter or a sweet potato and lentil veggie “shepherd’s pie”!!Reply

  • amy

    hi! beautiful pictures 🙂 my go to soup is a simple one of potatoes, carrots, whole garlic cloves, lots of tumeric and maybe a few other ingredients … 🙂Reply

  • Natasha

    My favorite one pot meal is my spicy sweet potato soup. I tend to just throw in whatever sounds good at the time – usually tomatoes, carrots, maybe parsnips, and I finish it with coconut milk. It’s so good!Reply

  • Mickie

    My mom’s butternut squash soup is my favorite. I can’t wait to have it this Thanksgiving.

    Your blog is so beautiful. I can’t wait to try more of your recipes. Thank you!Reply

  • Ariela

    Hi Laura!

    My favorite one pot/soup/stew at this time of year has got to be a hearty, sweet, and satisfying combination of kabocha squash (the best!), golden turmeric, and miso, plus a medley of seasonal vegetables/greens and my favorite legume of the week. I keep the soup one part whole, one part pureed to keep the texture interesting and exciting. Eaten by a fire with some French music playing, and I’m in my happy cozy zone.Reply

  • The Peace Patch

    Today my favorite onepot wonder is spicy tomato chickpea casserole with crushed Beanfields chips…yumza!Reply

  • Linzy

    I love the foods of fall so much. The mixture of subtle sweetness and savory drives me wild. I currently have about 20 squashes sitting on my back porch, just begging to be used.
    As for my favorite dish, I would have to say it’s sweet potato and peanut stew. I mix together sweet potatoes, jarred tomatoes, seared tofu, peanut butter, and a bunch of African spices into one stew. It’s great because I generally have all of the ingredients in my pantry, and peanut butter just makes me happy.
    Best of luck to youReply

  • Heather Taylor

    Gosh, I love all kinds of soups and stews and it’s hard to pick a favorite, but I’ve been craving Chicken Tortilla Soup!Reply

  • Anze

    I’ve been making a sweet potato & chikpea curry over and over and over all this year. I find it so incredibly creamy and sweet and salty and perfect served with some millet or brown rice. I’m pretty sure it’s my favourite recipe of all times, all doe I haven’t shared it yet 🙂 Thank you for the recipe tho!Reply

  • Lacey

    This soup looks to die for. Yum. My favorite soup lately was a pumpkin ginger apple soup made extra creamy with coconut milk from love and lemons! But really, I love all {vegan} soup this time of year.Reply

  • giedre

    I love the simplicity of pumpkin soupReply

  • charj

    My current favorite is vegan Cincinnati chiliReply

  • Nicole

    Wow I really like the way you combine your photo’s and recipes!Reply

  • Nickie Gorsky

    My fall into winter go to is Ayurvedic Dal. Rich with chana or masoor dal, veggies, fresh ginger, curry, ghee, green onions, raisins, tomato paste and coconut milk topped with cilantro. It will carry you through the season on wings of love and good health!Reply

  • Connielavelle

    Just made the soup. Love the flavor and the slightly sweet kale. Thanks for sharing.Reply

  • Britt

    Love your site and colorful, healthy, tasty recipes and musings. My go-to soup this time of year is creamy tomato soup with fire roasted tomatoes and thyme. Served with grilled cheese, no less.Reply

  • Amanda

    I LOVE te adzuki bean and kombucha squash stew with Kale! Simple. Warm. Roasted. Perfect for sweater weather!Reply

  • Lori

    This time of year I love anything warm and hearty. Lentil soups and any kind of stew are my favorites.Reply

  • Jeni

    This soup looks amazing. This fall I’ve been craving vegetarian tortilla soup. I also love sweet potato and peanut stew this time of year.Reply

  • Kelsey

    My favourite is a toasted spelt and escarole soup recipe from Bon Appetit. Or a miso and soba noodle soup I recently tried. I love soup/stews so much it’s hard to choose.
    I already had your morrocan stew on my to try list. Hearing it’s one of your favourites a year later makes me excited to try it!Reply

  • Amaryllis

    Can’t wait to try this, it seems like the perfect winter soup! (love your blog, btw)Reply

  • Kristen @ enjoythisorganiclife

    YUM! I loved the locally grown hazelnuts when I was living in Ontario. I was making some of the most deliciously rich hazelnut milks! This soup looks wonderful 🙂 xoReply

  • erin {yummy supper}

    Laura, you’ve outdone yourself on this one. The photos… OMG stunning, luscious and totally mouthwatering.
    And yep, I need to get my hands on Amy’s book. Looks awesome!

  • Catherine

    this looks lovely. seriously!

    but I am 1.5 hours in and all I’ve gotten through is “peel[ing], seed[ing] + cut[ting] into 3/4 inch dice” and roasting and peeling about half of my chestnuts…Reply

    • Laura Wright

      Hi Catherine, it’s true that this one is a bit labour intensive–I find anything with hard winter squash tends to be this way. This time of year, you can find pre-roasted chestnuts at markets to help with prep time a bit. Also, instead of peeling and dicing a kabocha, you could definitely use the pre-peeled + cut butternut squash that they sometimes sell at grocery stores to save time.

  • Almostveg

    Could you please let me know the weight of the squash or number of cups.Reply

« Fall Vegetable & Lentil Bowl with Goji Tahini CreamGarden Keeper’s Pie with Beets, Lentils & Creamy Celery Root Mash »

Read Full Article https://thefirstmess.com/2014/10/29/vegan-kabocha-squash-chestnut-soup-kale-sesame-leaves-recipe/

Leave a Reply

Your email address will not be published. Required fields are marked *