Butternut Squash And Chestnut Soup

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
246
FAT
49%
CHOL
12%
SOD
23%

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Ingredients for 4 servings

1 1/2 tablespoons minced crystallized ginger

1 tablespoon minced fresh ginger root

3 tablespoons bourbon

2 1/2 cups chicken stock

1 1/2 tablespoons vegetable oil

2 teaspoons fresh thyme leaves

1 cup peeled and cooked fresh chestnuts (about 20), or 1 cup canned, unsweetened chestnuts

1 medium-size onion, peeled and chopped

Salt to taste

White pepper to taste

1 1/2 teaspoons ground mace

2/3 cup sour cream

1 1/4 cups cooked and pureed fresh butternut squash, or 1 10-ounce package frozen squash, defrosted

2 stalks celery, chopped coarse

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