Creamy Butternut Squash Soup with Glazed Chestnuts

Step 1: Combine the squash, 4 cups of the stock, and salt and pepper to taste in a saucepan. Bring to a boil, turn the heat to medium-low, and cook, covered, until the squash is very tender, 15 - 30 minutes (depending on the size of your chunks).

Step 2: Meanwhile, use a paring knife to cut a circle around the equator of each of the chestnuts. Put enough oil to come to about 1/4-inch deep in a 10-inch skillet with high sides; turn the heat to high. After a few minutes (the oil should be at least 350-degrees F), add the chestnuts and cook, stirring them (or shaking the pan) until they begin to pop open, 3 - 4 minutes. As they do, drain them briefly on a towel, then peel off the skins, using a towel to protect your hands.

Step 3: Put the peeled chestnuts in a small saucepan with 1/4 cup of the stock, butter, and salt and pepper to taste and cook over medium heat, covered, until the liquid is just about gone, about 10 minutes. Add the remaining 1/4 cup stock and cook until the chestnuts are glazed and tender, about 20 minutes total; turn off heat and let them rest while you puree the soup.

Step 4: Carefully puree the squash in a blender with enough of the stock to allow the machine to do its work. The mixture should be very smooth. Combine with the stock remaining in the saucepan and whisk until smooth. Taste and season again with salt, if necessary, and lots of black pepper. Whisk in the creme fraiche and reheat.

Step 5: Put 3 chestnuts in each of four bowls. Cover with a portion of the soup, then garnish with a small dollop of creme fraiche and some chives.