Butternut Squash and Chestnut Soup

Nothing says fall like butternut squash and chestnuts together, as one, in your mouth. Ahhh a little piece o' heaven.

Soup

1 medium butternut squash, about 2 ½ pounds, chopped, 6 cups

6 to 7 cups vegetable broth (homemade is best, but in a pinch I use Imagine organic no-chicken vegetable stock)

2 TB olive oil

1 large yellow onion, coarsely chopped

2 tsp mined garlic

¼ cup white wine

10 fresh sage leaves, thinly sliced, about 2 tsp

Chestnut Puree

½ pound vacuum-packed whole chestnuts, about 1 ½ cups

1 cup vegetable stock

Sea Salt

Fresh ground black pepper

Place chestnuts in small saucepan with the stock and bring to boil.  Lower heat, cover pan, and simmer until soft, about 20 minutes.  Puree in blender until smooth, adding stock as needed to thin. And season with salt and pepper.  Set aside until needed.

Place the chopped squash and 5 cups of the stock in a soup pot.  Bring to boil, lower the heat, and simmer until squash is tender and starting to beak apart, about 30 minutes.

Heat the oil and butter in a sauté pan and add onion, ¼ tsp salt, and pinch of pepper.  Cook over medium heat until onions soften, about 5 minutes.  Add garlic and cook 1 minute more.  Pour in the wine and cook until pan is nearly dry, about 3 minutes.

Add Chestnut puree and reserve ½ cup for the garnish.  Add the remaining puree to the squash, along with the onions and a pinch of salt.  Cook together over low heat for 15 to 20 minutes.  Place in blender and puree until smooth, adding stock as needed.  Adjust the seasoning with salt and pepper.  Garnish each serving with a swirl of reserved Chestnut Puree and sprinkle with sage.