Kaboch Squash and Chestnut Soup with Chipotle Creme Fraiche

• 1 cup ruby Port
• 1/2 cup dry red wine
• 1 teaspoon canned chipotle chilies or 1 teaspoon crushed dried chipotle chilies
• 2 tablespoons tomato paste
• 1 8-ounce container creme fraiche or 1 cup sour cream
• Vegetable oil
• 2 2 1/2-pound kabocha squash, cut horizontally in half, seeded
• 8 cups canned low-salt chicken broth
• 1 1/2 7.4-ounce jars whole roasted chestnuts
• 2 tablespoons pure maple syrup

1. Combine Port, wine, chilies, and tomato paste in heavy small saucepan.
2. Simmer over medium heat until reduced to thick paste, stirring often, about 12 minutes.
3. Transfer to small bowl; cool.
4. Fold in creme fraiche.
5. Cover and chill at least 1 hour and up to 1 week.
6. Preheat oven to 350F.
7. Brush baking sheet with oil.
8. Place squash halves, cut side down, on prepared sheet.
9. Bake squash until very tender, about 1 hour.
10. Scoop squash from skins.
11. Measure 6 cups squash and transfer to large pot (reserve any remaining squash for another use).
12. Add broth and chestnuts to pot.
13. Bring to boil over high heat.
14. Reduce heat to medium-low.
15. Simmer soup uncovered until chestnuts are very tender, about 30 minutes.
16. Mix maple syrup into soup.
17. Puree soup in batches in blender until very smooth; return to same pot.
18. Season with salt and pepper.
19. (Can be made 1 day ahead.
20. Refrigerate until cold, then cover and keep refrigerated.)
21. Rewarm soup.
22. Ladle into bowls.
23. Top each serving with chipotle creme fraiche.

ruby port, red wine, chilies, tomato paste, creme fraiche, vegetable oil, kabocha squash, chicken broth, maple syrup

Taken from www.epicurious.com/recipes/food/views/kaboch-squash-and-chestnut-soup-with-chipotle-creme-fraiche-105526 (may not work)