Roasted Butternut Squash Soup With Chestnuts -

Ingredients

• 2 Tbsp. butter
• 1 medium onion, finally chopped
• 1 medium carrot, peeled and finally chopped
• 1 medium about 2 lb. butternut squash, peeled, seeded and cubed
• 2 Tbsp. olive oil (for roasting the squash)
• 5-6 cups vegetable or chicken stock
• 1 tsp. smoked paprika
• 1 tsp. turmeric
• 1 tsp. coriander
• salt and freshly ground pepper to taste
• 3/4 cup sliced chestnuts, lightly toasted
• fresh thyme to garnish
• fresh chives, chopped, to garnish (optional)