I picked up a good sized butternut squash for a nice fall soup. I halved it, then scooped out the seeds (which u can clean and roast), seasoned it with chilipowder, salt and pepper, lay it skin up on a pan with a little bit of water, and roasted it in the oven at 350 for about half an hour till soft. Then you can scoup the flesh out with a spoon.
While the squash was in the oven, i peeled some chestnuts (takes some patience and it will ruin ur manicure), then boiled them till soft. Hnadle with care because they can break apart.
once all my ingredients were ready, i sweated down half and onion and 1 medium carrot in a pressure cooker (i love how everything is faster with them). Then added the squash, chestnuts, nutmeg, a little cinnamon, you could add heavy cream to make it creamy but i wanted mine without it. You also need chicken stock, at least 3 cups depending on how thick you want it.
and after, i blended it with a hand blender, if you don't have one just use a regular blender and do it in batches till its smooth..and....
VOILA!
I put some sourcream and chives on mine, you can use creme fraiche, yogurt or whatever u like on top.
it was super easy to make even though it took some initial prep time. AND the best part about it was there was so much left over that i froze the rest in 2 batches, so its at hand any time i need it this winter!
++MIRA++
