BUTTERNUT SQUASH & CHESTNUT SOUP

By BobD

Ingredients

• 6 SERVINGS
• 4 large shallots, chopped
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 1 (15-oz) can diced tomatoes, drained
• 3 large thyme sprigs
• 1 Turkish or 1/2 California bay leaf
• 2 tablespoons extra-virgin olive oil
• 1 1/2 lb butternut squash, peeled, seeded, and cut into (1-inch) cubes (about 31/2 cups)
• 5 cups water
• 1/4 teaspoon grated nutmeg
• 12 bottled cooked chestnuts, chopped (1/2 cup)
• ACCOMPANIMENT: softly whipped cream

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Cook shallots, carrot, celery, tomatoes, thyme, and bay leaf in oil in a 4- to 5-qt heavy pot over medium-low heat, stirring occasionally, until softened, about 8 minutes.

Add squash, water, nutmeg, 1 tsp salt, and 1/4 tsp pepper and simmer, covered, until squash is very tender, 20 to 25 minutes.

Discard thyme and bay leaf.

Puree soup in batches in a blender until smooth (use caution when blending hot liquids). Thin soup if desired and season with salt and pepper.

Ladle soup over chestnuts in bowls.

COOKS NOTE: Soup can be made 2 days ahead and chilled, covered once cool. Thin slightly with water if necessary.