BUTTERNUT SQUASH SOUP WITH CHESTNUTS

Butternut Squash Soup with Chestnuts image

Provided by Paul Grimes

Yield Makes 6 (first course) servings

Number Of Ingredients 13

4 large shallots, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 (15-ounce) can diced tomatoes, drained
3 large thyme sprigs
1 Turkish or 1/2 California bay leaf
2 tablespoons extra-virgin olive oil
1 1/2 pounds butternut squash, peeled, seeded, and cut into (1-inch) cubes (about 3 1/2 cups)
5 cups water
1/4 teaspoon grated nutmeg
12 bottled cooked chestnuts, chopped (1/2 cup)
Accompaniment:
softly whipped cream

Steps:

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.
Purée 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.