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JO'S BUTTERNUT SQUASH AND CHESTNUT SOUP

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Serves: 4-6

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What does this mean?

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.

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Ingredients

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  • 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

  1. Preheat oven to 200°C/Gas 6. 
  2. Grind the chilli and coriander in pestle and mortar. 
  3. 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. 
  4. 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. 
  5. Mix with hand blender and season. If it's too thick, add more stock. 
  6. 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. 
  7. 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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