Recipe prepared by Frank & Ginny, February 2004

1 Onion, Chopped	½ Cup Dried Chestnuts, Soaked And
1 Stalk Celery, Chopped	-Cleaned
1 Carrot, Chopped	1 Tbs Sesame Oil
3 Cups Butternut Squash, Peeled And	4-6 Cups Water
-Cubed	Pinch Sea Salt

Sauté onion, carrot, and celery in oil. Add squash and chestnuts. Add 4 cups of water to cover. Bring to a boil, add salt, and cover. Cook till tender. Purée in foley mill and add more water to adjust consistency.