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!
Heat a soup pot over medium low. Add milk and cream.