Heirloom Squash and Chestnut Soup

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Carefully cut an X in each chestnut with a knife. Microwave them for about 35 seconds. Let cool for at least 5 minutes and peel off the shells.

Cut the squash in half and remove the seeds. Cut off the peel and chop into 1/2 inch cubes.

In a medium pot, sauté the onion and ginger in butter for 5 minutes on low heat to soften. Add the calvados and reduce by half to remove the alcohol. Add the squash cubes, chestnuts, stock, salt and pepper. Bring to a boil and simmer for 20 minutes until the squash is tender.

Remove from heat and purée using a hand blender.

Serves 4.