Warming soups are cold weather staples, and another great way to cook with seasonal squash. I love this butternut squash, bacon, and chestnut soup because it is served chunky: after simmering on the stovetop, you’ll simply mash the cooked squash into a rustic puree. No blender required.
The creamy texture and mild, earthy-sweet flavor of the squash pairs perfectly with the rich, fatty bacon, nutty roasted chestnuts, and aromatic fresh sage. I finish the soup with a few spoonfuls of grated Parmesan cheese to add even more depth of flavor.
