French chestnut and bean soup

A very simple french soup, that is perfect for this beautiful, yet cold season. A bit of chestnut, a bit of squash, and the same with beans. Simple, yet so special in every way. And, yes, very smooth. Perfect for a simple dinner or even to start a more elaborate dinner with friends. 

walnuts to serve, optional

soup:
30 ml mild extra virgin olive oil
60 g peeled onion, chopped
4 celery sticks, chopped
5 garlic cloves, crushed
300 g canned white beans
300 g boiled chestnut
200 g peeled squash, chopped
700 ml chicken, beef, or vegetable broth
1 sprig rosemary
1 bay leave
sea salt to taste
freshly ground pepper to taste

cream:
4 tbsp creme fraiche
30 g parmesan
freshly ground pepper

In a pot, add the first four ingredients and a bit of salt and sauté on medium-high heat for 10 mins. Add the rest of the ingredients and heat on high heat until it starts to boil. Lower the heat and boil for 20 mins until all vegetables are soft. Take off the heat, take out the rosemary and bay leaf, and blend to a smooth puree. Taste for salt and add water if the soup needs loosening. 

While the soup is boiling, mix creme fraiche, cheese, and pepper in a bowl and set aside. 

Pour the soup into bowls and top with a dollop of cream. Serve.