1. Prepare the vegetable broth and bring to the boil.
2. Peel the butternut squash, cut it in half, remove the seeds using a spoon. Cut the squash into cubes.
3. Peel and chop the onion. Crush the chestnuts.
4. Heat the olive oil in a dish or large saucepan. Sweat the onion. Add the butternut squash cubes and brown them quickly.
5. Season to taste.
6. Pour in the broth (it must reach the level of the vegetables) and bring to the boil.
7. Once it is boiling, lower the heat, cover the dish and let it cook for about 20 minutes: until the pieces of butternut squash are cooked (a fork or the tip of a knife should sink easily into the squash).
8. Add the chestnuts once it is done cooking (putting aside a few chunks for dressing). Then remove from the heat, mix everything in a blender or use a hand blender.
9. Pour the cream into the soup. If your soup is too thick for your taste, dilute with a little boiling water.

Serve nice and hot, adding chestnut chunks on top, with bread croutons and cheese.

TIP: you can garnish your soup with aromatic herbs or spices (curry, Espelette pepper, nutmeg, etc.)