HOT SOUP: This is a hearty soup that is full of goodness and nutrition. Enjoy.

SQUASH SOUP:

2 large butternut squash                                  

2 tbsp. coriander seeds

2 dried chillies                                                

olive oil

10 slices pancetta, diced                                 

bunch of fresh sage

11 oz. canned chestnuts                                  

1 onion, finely chopped

6-8 cups hot chicken stock                             

2-3 tbsp. sour cream

Preheat oven to 400 degrees F. Cut squash in half and remove the seeds, reserving them for later use. Grind chilli and coriander seeds in the food processor, or a spice grinder  until very fine. Sprinkle this over the squash and drizzle with olive oil. Bake squash for 30 minutes or until soft.

In a saucepan, heat oil until hot over medium heat and fry pancetta with half the sage. Add chestnuts and the onion and cook for 15 minutes.

Spoon flesh out of squash and add into chestnut and pancetta mixture in the saucepan. Pour in hot stock and bring mixture to the boil. Remove half of soup mixture; blend it in a blender until smooth; then return blended soup to saucepan. Keep soup simmering for 5-10 minutes more until thickened and very hot.

Meanwhile, fry squash seeds with the rest of sage in a small skillet until crisp.

To serve:  ladle soup into heated serving bowls. Add a little sour cream and sprinkled with a little of the crisp sage and seeds as garnish to serve.