6 Servings 60 min Cook
1 Stalk, medium (7-1/2" - 8" long) Celery
4 Tbsp chopped Shallots
1/4 Tsp Nutmeg
2 Tbsp Olive Oil
1 Cup Whipped Cream
5 Cup Water
6 3/4 Grams Squash
1 Tbsp, crumbled Bay Leaf
1 Can Tomatoes
1 Medium Carrots
1/2 Cup Chestnuts
6 Tsp Thyme
Chop shallots, carrot & celery rib.
Drain diced tomato can.
Peel, seed and cut butternut squash into (1-inch) cubes.
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.
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.
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.
Ladle soup over chestnuts in bowls.