Ingredients
- 4 large shallots, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 (15-ounces) 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)
Description
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