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Jo's Butternut Squash and Chestnut Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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.

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.

Ingredients

Serves: 4-6

Metric Cups
  • 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 millilitres sour cream
  • 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)
  • 1⅘ pints chicken broth (hot)
  • 5 fluid ounce sour cream

Method

Jo's Butternut Squash and Chestnut Soup is a community recipe submitted by Evie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • 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.
  • 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.
  • Tell us what you think