A thick, warm autumn soup for a stormy day. Hope everyone on the East Coast is hanging in there.

makes 6 servings

Ingredients
2 Tbs olive oil
2  onions, chopped
2 cloves garlic, minced
1 butternut squash, peeled and cut in 1-inch cubes
8 oz. steamed chestnuts (I used prepackaged ones)
4 cups vegetable broth
2 bay leaves
1 tsp dried thyme
4 sage leaves
salt and white pepper, to taste
1/4 cup parsley, for garnish

Directions
1. Sauté onions in olive oil for 5 minutes. Add garlic and sauté for one additional minute.

2. Add squash, chestnuts, bay leaves and broth, and bring to a boil. Cover and reduce to a simmer. Cook until squash is tender, about 20 minutes. Add thyme, sage, salt and pepper.

3. Blend with an immersion blender or transfer in batches to a traditional blender until soup has a smooth and silky consistency. Sprinkle with parsley and serve.