Roast Squash and Tomato Soup with Chestnuts and Bacon and Croûtons

A filling winter soup featuring roasted squash, tomatoes, and chestnuts, served with cheesy brie and mustard croûtons.

Soup Comfort Food Bacon Roast Winter Chestnuts

Estimated Nutrition

Calories

605.1

kcal / serving

2420.5 kcal total

Carbs

53.2g

per serving

212.8 g total

Fat

33.8g

per serving

135.2 g total

Protein

22.1g

per serving

88.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Dijon Mustard

Dairy

175

Brie

diced

GrainsCereals

piece

Baguette

small, cut in half lengthways

Liquids

Chicken Stock

Meat

rasher

Bacon

diced

NutsSeeds

clove

Garlic

roughly chopped

sprig

Thyme

fresh

piece

Chestnut

pre-cooked, diced

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

tbsp

Parsley

chopped, fresh, for garnish

OilsFats

Rapeseed Oil

divided use

Vegetables

piece

Butternut Squash

cut into wedges, seeds removed

piece

Tomato

skins removed, de-seeded, cut in half

Method

Roast for 25-30 minutes until tender and golden.

Preheat the oven to 210°C.

Arrange squash, tomatoes, garlic, and thyme on a tray and drizzle with 30ml oil.

Stir bacon, chestnuts, and parsley into soup and serve with croûtons.

Fry bacon in remaining 15ml oil until golden.

Add stock, boil for 2-3 minutes, then purée until smooth.

Peel roasted squash and place flesh in a saucepan with tomatoes and garlic.

Mix brie and mustard, spread onto toast, and cut into cubes.

Preheat the grill and toast baguette halves until golden.