Name: Butternut Squash Soup with Chestnuts
Cook time: 35 min
Total time: 1 hr
Yield: Makes 6 (first course) servings
Ingredients: 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

While eating at one of the coveted counter seats at Les Cocottes, Christian Constant's chic restaurant, food editor Paul Grimes was deeply inspired by the pumpkin soup, which surprised him with savory little chunks of foie gras waiting at the bottom of the bowl. Here, Grimes explores squash's more savory side by cooking it with a touch of tomato and providing that little bit of sweet surprise in the form of chopped chestnut. With just a dollop of whipped cream, it is rich only in looks and spirit—a spoonful will reveal how unbelievably light it is.

Cooks' note:

Soup can be made 2 days ahead and chilled, covered once cool. Thin slightly with water if necessary.

Recipe notes

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