Roasted Squash, Chestnut and Apple Soup - Robert Sinskey Vineyards & Wilding Farm
Roasted squash, chestnuts, and apples create a rich, comforting soup perfect for fall. Easy to make with optional pancetta and crème fraîche for extra flavor. Yield: 3 quarts.
Ingredients
- 2 pound squash, Hubbard, Butternut or Kabocha*
- Extra virgin olive oil
- Kosher salt
- 1 cup cooked and peeled chestnuts, broken into pieces with your hands
- 1 medium Golden Delicious apple, peeled cored and chopped coarsely
- ½ medium yellow onion, thinly sliced
- 8 thin slices pancetta, crisped in the oven, optional
- ½ cup Toasted Pumpkin Seeds with Marash Pepper, recipe link below
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