Squash Soup

  • 6lb. butternut squash
  • olive oil
  • 3 cups chicken stock
  • 3/4 cup chestnut puree
  • 1/2 cup heavy cream
Pumpkin Patch
  1. Preheat oven 375F.
  2. Cut squash in half lengthwise and remove seeds.
  3. Brush with olive oil and season with salt/pepper.
  4. Place cut side down in a dish, prick with a knife at several places.
  5. Add water to the dish to cover the bottom.
  6. Roast until tender (1hr.)
  7. When cold, scoop the flesh in the food processor and puree until very smooth.
  8. Transfer to a sauce pan and add the stock.
  9. Bring to a boil, stirring occasionally.
  10. Add chestnut puree and cream
  11. Season and serve.