Butternut Squash And Chestnut Soup

1. 1

   The night before, cover the dried chestnuts with water to rehydrate.

2. 2

   The next day, preheat the oven to 180 degrees Celsius.

3. 3

   Baste the squash with olive oil and roast for 30 minutes.

4. 4

   While the squash roasts, simmer the drained chestnuts in the wine.

5. 5

   Separately, drizzle some olive oil in a skillet and saute the onions until tender.

6. 6

   Once the squash is tender, peel it, cube it, and add it to the pot with the chestnuts. Follow by adding in the onions.

7. 7

   Pour in the liter of liquid and continue to simmer until the chestnuts are tender. Add a pinch of nutmeg and salt to taste.

8. 8

   Blend until smooth using an immersion blender. Check for salt again. If the mixture is too thick, whisk in some water.

9. 9

   Optionally, serve the soup with the bacon crumbles on top.

* Per serving · 4 servings · Values may vary.

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