Ingredients

• 1 butternut squash
• cut into wedges
• seeds removed
• 8 tomatoes
• skins removed
• de-seeded
• cut in half
• 4 garlic cloves
• roughly chopped
• small sprig fresh thyme
• 3 tbsp rapeseed oil
• 1 litre/1¾ pints chicken stock
• 4 rashers bacon
• diced
• 8 pre-cooked chestnuts (you can buy vacuum-packed chestnuts from larger supermarkets or delicatessens)
• diced
• salt and freshly ground black pepper
• 2 tbsp chopped fresh parsley
• to garnish
• 2 small baguettes
• cut in half lengthways
• 175g/6oz brie
• diced
• 1 tsp Dijon mustard

Directions

• For the soup
• preheat the oven to 210C/190C Fan/Gas 6.
• Arrange the squash wedges and tomato halves on a baking tray. Sprinkle over the garlic and thyme
• drizzle over 2 tablespoons of the oil
• then season
• to taste
• with salt and freshly ground black pepper. Roast in the oven for 25-30 minutes
• or until tender and golden-brown.
• Meanwhile
• for the brie and mustard croûtons
• preheat the grill to its highest setting. Place the baguette halves on a baking tray
• cut sides facing upwards
• and grill until toasted.
• Mix the brie and mustard in a small bowl until well combined. Spoon the mixture onto the toast
• then cut the toast into cubes. Set aside until needed (keep warm).
• Peel away the skins from the cooked butternut squash wedges
• then transfer the flesh to a large saucepan
• along with the cooked tomatoes and garlic. Discard the thyme.
• Pour over the stock and bring the mixture to the boil. Continue to boil for 2-3 minutes
• then set aside to cool slightly. Using a hand-held blender
• blend the soup to a smooth purée.
• Heat the remaining oil in a frying pan over a medium heat. Add the diced bacon and fry for 3-4 minutes
• or until light golden-brown. Stir the cooked bacon into the soup
• along with the chestnuts. Sprinkle over the parsley
• season again if necessary
• and serve in bowls with the croûtons alongside.