Pumpkin-Chestnut Soup Whole peeled chestnuts add structure to pumpkin soup, texture that's important if the squash is too watery. Make large batches, and tuck it away in the freezer for up to a year; don't add the cream until after you thaw and reheat it.
Easy Homemade Pumpkin Butter 1 ounce) can pumpkin puree, approx. 3 cups or fresh cup apple juice teaspoons ground ginger teaspoon ground cloves 1 cup Sucanat (or brown sugar) 1 tablespoon ground cinnamon teaspoon ground nutmeg Juice of half a lemon
Butternut squashes have a hard rind and a golden-orange flesh. Similar to other types of winter squash, such as acorn, they are at their best from early fall through winter. This butternut squash soup recipe from Martha Stewart has pureed butternut squash
Chestnut Chocolate Pots: I'm almost embarrassed by how easy these are. It's true that you do need a processor, though you could just chop well and whisk using a lot of elbow grease. As an experiment, I also tried the chestnut pots as chestnut chocol