Try this tasty soup as an hors d'oeuvre or main dish!

Ingredients

• 1/2 pound chestnuts
• 1 2-pound butternut squash (you also can purchase already diced squash)
• 1 onion
• 1 carrot
• 1 stalk of celery
• 2 tablespoons of butter
• 5 cups of low-sodium chicken broth
• 1/4 teaspoon of ginger (optional)
• 1 ½ cups of fat-free half and half

Directions

1. Peel chestnuts.
2. Peel and seed squash and cut it into 1/2-inch cubes.
3. Chop onion, carrot, and celery and add it to melted butter in a saucepan.
4. Cook to wilt, but not brown the vegetables.
5. Add 4 cups of broth.
6. Add salt to taste.
7. Bring the mixture to a boil, cover it, and reduce the heat.
8. Cook for 30 minutes or until the squash/chestnuts are tender.
9. Stir in ginger.
10. Puree the mixture in a blender/emulsion blender.
11. Add the last cup of broth and stir.
12. Add cream.
13. Blend everything together.