BUTTERNUT SQUASH AND CHESTNUT SOUP

Butternut Squash And Chestnut Soup image

Provided by Joanna Pruess

Time 20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/2 tablespoons vegetable oil
2 stalks celery, chopped coarse
1 medium-size onion, peeled and chopped
1 cup peeled and cooked fresh chestnuts (about 20), or 1 cup canned, unsweetened chestnuts
1 1/4 cups cooked and pureed fresh butternut squash, or 1 10-ounce package frozen squash, defrosted
1 tablespoon minced fresh ginger root
2 teaspoons fresh thyme leaves
1 1/2 teaspoons ground mace
2 1/2 cups chicken stock
3 tablespoons bourbon
Salt to taste
White pepper to taste
1 1/2 tablespoons minced crystallized ginger
2/3 cup sour cream

Steps:

In a medium-size, heavy casserole dish, heat the oil over medium heat. Stir in the celery and the onion and saute until the vegetables are translucent and soft, about 8 to 10 minutes. Add the chestnuts, squash, ginger root, thyme and mace and stir.
Scrape the mixture into the bowl of a food processor fitted with a steel chopping blade and process until completely smooth. Return the puree to the pan and stir in the chicken stock and the bourbon. Season with salt and pepper. Bring the soup just to a boil over high heat. Reduce the heat and simmer for 7 minutes.
Meanwhile, in a small bowl combine the crystallized ginger with the sour cream. Ladle the soup into individual bowls. Just before serving, spoon on a generous dollop of the ginger-sour cream mixture.

Nutrition Facts : @context http, Calories 328, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 791 milligrams, Sugar 9 grams, TransFat 0 grams