Roasted Squash, Chestnut and Apple Soup - Robert Sinskey Vineyards & Wilding Farm
Roasted Squash, Chestnut and Apple Soup For a richer soup, use 3 tablespoons of butter in place of the olive oil when sautéing the apples and onions.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.robertsinskey.com.
Ingredients
- 2 pounds 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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