Ingredients

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)

Accompaniment:

• softly whipped cream

Description

While Eating At One Of The Coveted Counter Seats At Les Cocottes, Christian Constant's Chic Restaurant, Food Editor Paul Grimes Was Deeply...

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