Butter-Nut Soup

1 Qt. Butternut Squash

1/2 cup Carrot

1/2 cup Turnip

1/2 cup Celery

1/2 cup Onion
2 Tbsp. Fresh Ginger
2 Qt. Chicken Stock
2 tsp. All-Spice
2 tsp. Cinnamon
1 lb. Chestnuts, Roasted and Peeled

1/4 cup Honey
1 tsp. Nutmeg
2 Tbsp. Olive Oil

1/2 cup Cream

1/2 cup Plain or Vanilla Yogurt

Medium dice all vegetables, mince ginger, and heat up a stock pot at least 1 Gallon in size.  Add olive oil to hot pan, and then sweat the vegetables until translucent.  Add spices and cook until aromatic, then add chestnuts.  Add chicken stock and cover, simmering for 45 minutes or until vegetables are soft.  Puree in a food processor and add honey and cream.  Season with Salt and Pepper and serve, garnishing the top of soup with the yogurt.