Butternut Squash Soup With Chestnut Croutons

Yield: 6 Servings

1 small butternut squash; peeled, halved and seeded, cut into 1 inch pieces
1 med onion; chopped
1 lge Cortland or Rome beauty -apple; peeled, cored and diced
4 cup chicken broth; divided
2 springs fresh thyme
1 bay leaf
1/4 tsp salt
1/4 tsp black pepper
1/2 lb chestnuts
1/3 cup 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.

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