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Butternut Squash & Apple Soup with Chestnuts

By williamssonoma · From Open Recipes · 14 ingredients
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Why it works: Butternut squash and chestnut share more aroma than cooks usually use. They rank in the top 2% of all ingredient pairs, and 17 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Butternut squash + chestnuttop 2% of all pairs
    Aroma overlapstrong
    Mentioned together17 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Butter + creamtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together41,494 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Onion + chickentop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together17,808 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  4. Apple + chestnuttop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together88 recipes

    Shared aroma: ethyl pentanoate (yeast, fruit).

  5. Butter + appletop 6% of all pairs
    Aroma overlapstrong
    Mentioned together8,692 recipes

    Shared aroma: gamma-undecalactone (peach, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (butter, apple, butternut squash, chicken, cream, pepper, chestnut):

  1. Potatobetter flavor fit
  2. Capsicumbetter flavor fit
  3. Sweet potatoabout as good a flavor fit
  4. Onionthe original

Fit is the average pairing score against butter, apple, butternut squash, chicken, cream, pepper, chestnut. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).