- 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
- Cook shallots, carrot, celery, tomatoes, thyme, and bay leaf in oil in a 4- to 5-quart heavy pot over medium-low heat, stirring occasionally, until softened, about 8 minutes.
- Add squash, water, nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper and simmer, covered, until squash is very tender, 20 to 25 minutes. Discard thyme and bay leaf.
- Purée soup in batches in a blender until smooth (use caution when blending hot liquids). Thin soup if desired and season with salt and pepper.
- Ladle soup over chestnuts in bowls.