This should serve 4 for lunch or 6 as a starter. I usually don't use the squash seeds or sage and just use normal bacon, cos it's what I have handy.
Recipe posted by Evie
JO'S BUTTERNUT SQUASH AND CHESTNUT SOUP
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Ingredients
Switch to Cup Measures- 1 dried red chilli
- 1 teaspoon coriander seeds
- 2 butternut squash (peeled deseeded and diced)
- olive oil
- 1 medium onion (finely diced)
- 12 slices pancetta (6 whole 6 chopped)
- 1 bunch fresh sage (chopped & 16 whole leaves to garnish)
- 1 litre chicken stock (hot)
- 142 ml sour cream
Method
- Preheat oven to 200°C/Gas 6.
- Grind the chilli and coriander in pestle and mortar.
- Put squash in a roasting tin and drizzle with olive oil, sprinkle the spices on top. Roast for 15 min, then move squash to one side, putting squash seeds on the other. Roast a further 15 min. Set seeds aside to cool and sprinkle with seas salt.
- In a large pan soften the onions in olive oil over medium heat. Add the chopped pancetta, sage and the chestnuts, cook for 5 min. Add the squash and stock, simmer for 30 min.
- Mix with hand blender and season. If it's too thick, add more stock.
- Meanwhile, cook the pancetta in a frying pan on high heat till crisp. Set aside pancetta. Add a little oil to fry pan and crisp up the sage, set aside with pancetta.
- Divide between soup bowls, top with soured cream, crispy pancetta and sage leaves. Serve with roasted squash seeds and crusty bread.
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