Chestnut ‘N Butternut Squash Soup

• 1 whole Butternut Squash (around 5lbs)
• 15 whole Chestnuts
• 2 stalks Carrots
• 1 bulb Red Onion
• 6 cups Stock (chicken Or Veggie)
• 2 teaspoons Nutmeg
• 1 teaspoon Black Pepper
• 2 teaspoons Salt
• 1 Tablespoon Cream/Sour Cream, To Garnish

1. This takes some upfront cook time, but it freezes great! We have been enjoying it all winter. It's healthy and hardy and you can add some cream to make it smoother. I went the healthier route with some stock. So here it goes:
2. 1) Preheat oven to 350 degrees.
3. 2) Cut the squash in half and place it face down in a pan with a little water.
4. 3) Put the squash in the oven till tender (around 30 minutes).
5. 4) While the squash is cooking, prep the chestnuts.
6. 5) I chose to peel the chestnuts before boiling till tender (be careful not to over boil, they will fall apart).
7. 6) Saute some onions and carrots in a pressure cooker.
8. 7) Scoop out the squash into the pot, add the chicken stock and seasonings, salt and pepper to taste. Add the chestnuts.
9. 8) Let them cook in the pressure cooker for about 30 minutes (if you dont have a pressure cooker, just let it simmer for longer).
10. 9) Once ready, use a hand blender to smooth it all out.
11. 10) You can choose to add in milk or cream or more stock if it's too thick.
12. 11) Once you're ready to serve, garnish with sour cream or cream and some sprigs of chive.
13. This is easily freezable in portions; just pop in the microwave when you need it.
14. Enjoy!

butternut, chestnuts, stalks carrots, red onion, chicken, nutmeg, black pepper, salt, creamsour cream

Taken from tastykitchen.com/recipes/soups/chestnut-n-butternut-squash-soup/ (may not work)