butternut squash and chestnut soup
warming, spicy and sweet.....think eating in front of the fire after walking the dogs in the snow,yum.
- RYVITA® Pumpkin Seeds & Oats Crispbread
- butternut squash (or pumpkin )
1- pre-heat oven 200c, then grind together 1tsp each of coriander seeds and dried chilli 2-peel and cut squash into chunks (after removing seeds ) and place in a roasting tray -sprinkle with spices and drizzle of olive oil and toss together.Roast for 30 mins 3- soften one chopped onion and add 5 slices of chopped pancetta or streaky , smoked bacon then add a small bunch of chopped sage.Now the chestnuts go in , chopped either out of a packet or roast some fresh ones along with the squash 4- blitz the soup until smooth(it might need a bit more stock, depending on how thick you want it), pour into bowls, add a swirl of sour cream and some crispy sage leaves and tuck in. A lovely hearty soup , with that perfect balance of spicy, savoury and sweet