Butternut Squash Soup with Chestnuts

Ingredients

• Celery

  Raw

  1 stalk, medium or 40g

• Shallots

  Raw

  4 tbsp chopped or 40g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Whipped cream

  Cream topping, pressurized

  1 cup or 60g

• Water

  Plain, clean water

  5 cup or 1.18kg

• Squash

  Winter, butternut, raw

  680g

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Carrots

  Raw

  1 medium or 61g

• Chestnuts

  Nuts, european, roasted

  ½ cup or 72g

• Thyme

  Fresh

  3 tsp or 2g

Directions

1. Chop shallots, carrot & celery rib. Drain diced tomato can. Peel, seed and cut butternut squash into (1-inch) cubes. Chop chestnuts.
2. Cook shallots, carrot, celery, tomatoes, thyme, and bay leaf in oil in a 4- to 5-quart heavy pot over medium-low heat, stirring occasionally, until softened, about 8 minutes.
3. Add squash, water, nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper and simmer, covered, until squash is very tender, 20 to 25 minutes. Discard thyme and bay leaf.
4. Pure soup in batches in a blender until smooth (use caution when blending hot liquids). Thin soup if desired and season with salt and pepper.
5. Ladle soup over chestnuts in bowls.

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