1 quart chicken or vegetable stock, preferably homemade
½ teaspoon salt
fresh ground pepper
½ cup toasted pumpkin seeds, for garnish
coconut milk or regular cream, for garnish
Instructions
Pre-heat oven to 425.
Place the chestnuts flat side down on a cutting board. With a small, sharp knife carefully cut an X in each chestnut. Make sure the cut goes all the way through the skin.
Place on baking sheet cut side up and roast for 15 minutes.
Remove from oven and let cool. Turn oven down to 375.
Once cool enough to handle, peel skin off chestnuts and place in bowl.
Carefully cut the butternut squash in half and scoop out seeds. Place cut side down on a parchment lined baking sheet and roast in oven for 45 minutes, until soft. Remove from oven and let cool.
Meanwhile, heat olive in a large soup pot over medium heat. Add the onions and cook until soft, about 5 minutes. Add the garlic, peeled chestnuts and thyme and stir to coat well and cook another 5 minutes.
With a spoon, carefully scoop the flesh out of the squash and add to pot.
Add stock and bring to a boil.
Reduce heat to a simmer and cook for 20 minutes.
Puree soup in a blender until thick and creamy (use caution when blending hot ingredients)
Ladle into bowls and serve with toasted pumpkin seeds and a dollop of cream.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2015/11/23/butternut-squash-chestnut-soup/