yield: Makes 6 (first course) servings
active time: 35 min
total time: 1 hr
Ingredients
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
Prep
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.
Cooks' note: Soup can be made 2 days ahead and chilled, covered once cool. Thin slightly with water if necessary.
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