BUTTERNUT SQUASH SOUP
Yield: Approximately 4 ½ cups
3 pounds butternut squash
¼ teaspoon grated nutmeg
¼ teaspoon ground ginger
1 teaspoon ground coriander
¼ teaspoon white pepper
½ teaspoon salt
2 ½ cups organic vegetable broth
½ cup heavy cream
¾ cup coarsely-chopped cooked chestnuts (Optional)
¼ cup grated lemon rind
||Slice squash into thick rounds and cover with water in a pot. Boil, covered, until very tender. Pour off water and remove skin and seeds.
||Put into a blender or food processor. Add nutmeg, ginger, coriander, white pepper, salt and 1 ¼ cups of the chicken broth. Blend on high until smooth. Return to the pot and stir in remaining broth. Stir in the heavy cream.
||Make an X at the top of the chestnuts and boil in water to cover until very tender. Remove shells and chop coarse. Grate the lemon rind.
||Spoon the soup into bowls and sprinkle the chestnuts and lemon rind over the top. This soup is good hot or cold.