Add the leek and sauté until softened, about 10 minutes. Add the squash, chestnuts, sage, cheesecloth pouch, and water. The water should cover the squash by about 2 inches.

Brown the squash on both sides until deep golden brown, 3 to 4 minutes per side. Transfer the squash to paper towels to drain. While still hot, season with salt and pepper.

About 1/2 cup crème fraîche or heavy cream Toss the squash and chestnuts into a large Dutch oven or soup pot. Add the leeks, milk and 3 cups water, salt generously and bring to a boil.

2 tablespoons Tuscan chestnut honey or other honey of your choice 2 tablespoons unsalted butter 1. Preheat the over to 375 degrees. 2. Cut off the ends of each squash and split lengthwise.

In a large non-stick pan, heat the oil over medium-high flame. Add the onion and pepper and cook for 5 minutes, stirring often. Add the Himalayan salt, clove powder, cinnamon powder, ginger ...