Butternut Squash and Chestnut Soup

Directions

1. The night before, cover the dried chestnuts with water to rehydrate.
2. The next day, preheat the oven to 180 degrees Celsius.
3. Baste the squash with olive oil and roast for 30 minutes.
4. While the squash roasts, simmer the drained chestnuts in the wine.
5. Separately, drizzle some olive oil in a skillet and saute the onions until tender.
6. Once the squash is tender, peel it, cube it, and add it to the pot with the chestnuts. Follow by adding in the onions.
7. Pour in the liter of liquid and continue to simmer until the chestnuts are tender. Add a pinch of nutmeg and salt to taste.
8. Blend until smooth using an immersion blender. Check for salt again. If the mixture is too thick, whisk in some water.
9. Optionally, serve the soup with the bacon crumbles on top.