Roasted heirloom sweet meat squash and chestnut soup

Warm up with this velvety roasted squash and chestnut soup, a perfect fall comfort dish.

Easy

Our own summary of the original — the full post and photos live at savorymomentsblog.blogspot.com.

Roasted heirloom sweet meat squash combines with chestnuts and apple cider for a naturally sweet and savory soup. A pinch of spices adds warmth, while blending creates a silky texture. Serve hot for a cozy autumn meal.

Directions

Preheat oven to 425°F. Lightly oil a baking sheet. Cut the sweet meat squash in quarters and scoop out seeds and strings. Place squash and onion halves on the baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast on the bottom rack until squash is fork-tender, about 30 minutes. Allow to cool until safe to handle.

Remove the skin from the squash and place the flesh into a blender. Add chestnuts, apple cider, milk or half-and-half, cinnamon, nutmeg, and ginger. Blend, adding water 1/4 cup at a time until smooth (about 1 cup total). Adjust seasoning as needed. Pour into a pot and heat until hot.