Butternut Squash Soup With Chestnuts

• 4 large shallots, chopped
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 1 (15-ounce) can diced tomatoes, drained
• 3 large thyme sprigs
• 1 Turkish or 1/2 California bay leaf
• 2 tablespoons extra-virgin olive oil
• 1 1/2 pounds butternut squash, peeled, seeded, and cut into (1-inch) cubes (about 3 1/2 cups)
• 5 cups water
• 1/4 teaspoon grated nutmeg
• 12 bottled cooked chestnuts, chopped (1/2 cup)
• softly whipped cream

1. Cook shallots, carrot, celery, tomatoes, thyme, and bay leaf in oil in a 4- to 5-quart heavy pot over medium-low heat, stirring occasionally, until softened, about 8 minutes.
2. Add squash, water, nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper and simmer, covered, until squash is very tender, 20 to 25 minutes. Discard thyme and bay leaf.
3. Puree soup in batches in a blender until smooth (use caution when blending hot liquids). Thin soup if desired and season with salt and pepper.
4. Ladle soup over chestnuts in bowls.

shallots, carrot, celery, tomatoes, thyme, turkish, extravirgin olive oil, butternut squash, water, nutmeg, chestnuts, cream

Taken from www.epicurious.com/recipes/food/views/butternut-squash-soup-with-chestnuts-243605 (may not work)