Add in the vegetable broth, chestnuts and butternut squash and stir occasionally over the next 20 minutes. Once it comes to a roaring boil, probably around 7-10 minutes in, reduce heat to medium low so that it comes down to a steady simmer.
Blend together with a handheld blender or let cool slightly and blend in small batches in a standing blender (don't to too much at once when it is hot or the pressure will shoot the lid off).
Optional: stir in the cream once the soup is blended.
Serve hot and store leftovers in an airtight container in the fridge for up to a few days.
Recipe by Love from the Land at https://www.lovefromtheland.com/butternut-squash-chestnut-soup-2/