- 7
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Ingredients
- 8 oz jar of chestnuts
- 2-2-1/2 lbs butternut squash
- 1 onion
- 1 carrot
- 1 stalk celery
- 2 Tbls butter
- 5 cups chicken stock
- salt
- ½ tsp ground ginger
- 1-1/2 cups light cream
- pepper
Preparation
Step 1
Peel and seed squash and cut into ½” cubes.
Chop onion, carrot, and celery and add to the butter melted in a 4 quart saucepan.
Stew to wilt but not brown. Add chestnuts and squash and stir into vegetables. Add 4 cups chicken stock and ½ tsp of salt. Bring to a boil, cover and reduce heat and cook for 30-40 minutes or until chestnuts and squash are tender.
Stir in ginger if you like. Puree in a blender with remaining chicken stock.
Add cream and season with salt and pepper to taste.
Note: I am going to use canned chestnuts packed in water. It will save time peeling and chopping. I would not recommend this if they are packed in anything but water.
Enjoy!
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