Butternut Squash Soup With Chestnut Croutons

Source: Chef2Chef

Yield: 6 Servings

1 sm butternut squash; peeled, halved and seeded, cut into 1 inch pieces
1 md onion; chopped
1 lg Cortland or Rome beauty -apple; peeled, cored and diced
4 c chicken broth; divided
2 springs fresh thyme
1 bay leaf
1/4 ts salt
1/4 ts black pepper
1/2 lb chestnuts
1/3 c orange juice

In a soaked 3-quart clay pot or a Dutch oven, combine squash, onion,
apple and 1 cup of the broth. Cover pot and place it in a cold oven. Set
oven to 450øF; cook until the mixture is soft, about 30 minutes Add the
remaining 3 cups broth, the thyme, bay leaf and salt and pepper. Cover and
cook 30 minutes longer.

Meanwhile, with a small knife, cut an X in the rounded side of each
chestnut, being sure to pierce the papery inner covering. In a large pot of
boiling water, cook the chestnuts until soft, about 20 minutes. Cool
chestnuts just enough to be able to handle them. Peel and break each one
into 3 or 4 pieces.

Remove thyme and bay leaf from soup. In a blender, puree soup. Stir in
orange juice; adjust seasonings if necessary. Garnish with chestnuts.

Makes 6 servings. Preparation time: About 30 minutes. Cooking time: About 1
hour and 20 minutes.

Per serving: About 164 cal, 8 g pro, 28 g car, 3 g fat, 15% cal from fat, 2
mg cholesterol, 1044 mg sod, 4 g fiber.