This is an aromatic soup combining the rich, sweet taste of our American fall squashes with the intense flavor of the roasted French chestnut, all accented by the innovative use of celery water and crisp celery leaves.

1 pound fresh chestnuts
3 one-pound acorn squash, halved and seeded 3 one-and-one-half-pound butternut squash, halved and seeded 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground cinnamon
1 teaspoon ground mace
2 tablespoons light brown sugar 1/4 cup honey
8 tablespoons unsalted butter, melted 2 quarts water 1 rib celery, chopped
Salt and freshly ground white pepper to taste 1/4 cup celery leaves (optional)
1 cup vegetable oil (if using celery leaves) 1/4 cup heavy cream, softly whipped
2 tablespoons minced fresh lemon thyme
Special Equipment: chinois; deep-fry thermometer
1 Preheat the oven to 350 degrees F. Assemble the raise en place trays for this recipe.
2 With a sharp knife cut an “x” on one end of each chest¬nut and place on a baking sheet. Bake for about 20 min¬utes, until the chestnuts open and the flesh is tender. Transfer to a plate and allow to cool slightly.
3 When the chestnuts are cool enough to handle, peel with a small sharp knife or your fingers. Put the peeled chestnuts in a small saucepan and cover with water. Bring to a simmer and cook for 5 to 6 minutes, until the flesh is soft. Drain and press the flesh through a chinois or other fine sieve into a medium bowl. Set aside.
Meanwhile, place the squash halves, cut side up, in a bige shallow baking dish. Dust with the nutmeg, cinna- moQ, mace, and brown sugar. Drizzle with the honey and melted butter. Cover the dish tightly with aluminum Bake for 40 minutes, or until tender.
4 In a medium-sized saucepan, combine the choppec :; ery and the water, and bring to a boil over medium–.; heat. Reduce the heat and simmer for 45 minutes. St:_ discarding the solids. Set the celery water aside.
5 Remove the squash from the oven and scrape the fie a from the skin. Process the squash in a food processor LEA
mil almost smooth; there will be some lumps. Press the jesh through a chinois or other fine sieve into a medium- ized saucepan. Slowly stir in the reserved celery water. Sea- on to taste with salt and white pepper.
Place the soup over medium heat and simmer for about : minutes, or until just heated through.
t Meanwhile, if using, rinse the celery leaves and pat dry i ::h paper towels. In a small saucepan, heat the oil to 325 icgrees F. on a deep-fry thermometer. Fry the leaves for 15
) Fold the whipped cream into the reserved chestnut : _ree. Stir in the lemon thyme.
10 Ladle the soup into 6 warm soup bowls. Using 2 table¬spoons, shape the chestnut mixture into 6 small ovals, plac- -.£; one in the center of each serving. Garnish with the fried celery leaves, if using, and serve.