Butternut Squash and Chestnut Soup

Ingredients

• 1 large Butternut squash
• 1 cup Chestnuts
• 1 medium Onion
• 4 cups Vegetable broth
• 1/2 cup Heavy cream
• 2 tbsp Butter
• 1/4 tsp Nutmeg
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). Carefully cut the 1 large butternut squash in half lengthwise. Use a spoon to scoop out and discard all the seeds and fibrous strands from both halves. Place the squash halves cut-side down on a baking sheet. Roast in the preheated oven for 30-40 minutes, or until the flesh is very tender when pierced with a fork.
2. 2While the squash roasts, peel and dice the 1 medium onion into 1/2-inch pieces. Melt the 2 tablespoons of butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until the onion pieces are soft and translucent.
3. 3Once the roasted squash is tender, carefully remove it from the oven and let it cool for 5 minutes. Scoop out all the tender flesh from both squash halves and transfer it to a large blender. Add the sautéed 1 medium onion, the 1 cup of chestnuts, the 4 cups of vegetable broth, and the 1/4 teaspoon of nutmeg to the blender. Secure the lid and blend on high speed for 2-3 minutes, until the soup is completely smooth and creamy.
4. 4Pour the blended soup back into the large heavy-bottomed pot. Place the pot over medium heat and gently heat the soup for 5-8 minutes, stirring frequently, until it is hot and just begins to simmer around the edges. Do not let it boil vigorously. Stir in the 1/2 cup of heavy cream until fully combined.
5. 5Remove the pot from the heat. Stir in the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper. Ladle the warm soup into serving bowls. Serve immediately.

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