Sweet and Smoky Butternut Squash Soup with Chestnuts and Cran-Turkey Meatballs

I had one giant butternut squash left that I roasted last week, and I had to do something with it! I decided to go for a soup, and maybe add in my chestnuts for a bit more flavor and texture. I also made a few turkey meatballs with cranberries to drop in the soup. They broke up and mixed in with the soup because they were so tender. This was definitely a great way to use up my squash and some of the chestnuts!

Sweet and Smoky Butternut Squash Soup with Chestnuts and Cran-Turkey Meatballs

Soup:

1 large butternut squash, roasted

1/4 c. fat free half and half

1 c. chicken stock

1/2 c. skim milk

8 chestnuts

1 tbsp. brown sugar

1/2 tsp. cumin

Salt and Pepper

1/2 tsp. poultry seasoning

1 tsp. onion powder

Garnish:

4 chestnuts, sliced

2 tbsp. minced cranberries

Meatballs:

1/2 lb. fat free ground turkey breast

2 tbsp. minced cranberries

1 egg

1/4 c. bread crumbs

salt and pepper

1/4 tsp. poultry seasoning

splash of milk or cream

Preheat oven to 400 degrees.
Heat a soup pot over medium low. Add milk and cream.

Puree squash with stock and chestnuts(you might need to do this in batches, add more stock if it's too thick).

Add squash to milk/cream mixture. Bring to heat. Add in seasonings. Taste and adjust.

In a small mixing bowl, gently toss all meatball ingredients. Form into 6 meatballs.

Bake for 15 minutes, or until cooked through. Do not overcook!

Ladle soup into a shallow dish, add in meatballs, top with chestnuts and cranberries. Serve with chewy bread for mopping.