BUTTERNUT SQUASH AND APPLE SOUP WITH CHESTNUTS

BUTTERNUT SQUASH AND APPLE SOUP WITH CHESTNUTS image

Number Of Ingredients 11

2 Tbs. unsalted butter
1 yellow onion, thinly sliced
2 Golden Delicious apples, peeled, cored, and thinly sliced
1 jar (32 oz.) butternut squash puree
2 1/2-3 cups chicken stock
1 large bay leaf
2 tsp. salt plus more to taste
1/2 cup heavy cream
Freshly ground pepper to taste
1/2 cup heavy cream, whipped until just thickened (optional)
12 fresh chestnuts, roasted, peeled and roughly chopped

Steps:

In small stockpot over medium heat, melt butter. Add onion and apples; cook, stirring occasionally, until softened, about 10 minutes. Stir in squash puree, 2 1/2 cups stock, bay leaf and 2 tsp salt. Bring to a simmer, reduce heat to medium-low and cook, stirring occasionally, about 30 minutes. Discard bayleaf. Puree soup in blender. Pour through fine- mesh sieve set over clean stockpot. Stir in cream; add more stock to reach desired consistancy. Season with salt and pepper. Ladle soup into warm bowls. Garnish with a swirl of whipped; sprinkle with chestnuts.