Foraged sweet chestnuts
Locally grown squash
2 tbsp Sesame oil
½ teaspoon of cinnamon
1-4 teaspoons of spices of your choice, we recommend Chinese Five Spice
2 large onions or more if you’re making a large quantity
Chicken or vegetable stock
Splash of balsamic vinegar
First, gather your sweet chestnuts (and if you didn’t get there before the squirrels, tinned chestnuts will do very well).
Peel, and make a cross on the flat side of the nut then roast at 180 degrees for 15 minutes, or boil and simmer for 15 minutes.
Dice the onions and fry in toasted sesame oil until golden.
Add the cinnamon and Chinese five spice (or spices of your choice) to suit the quantity of soup you’re making.
Chop, peel and remove the seeds from the squash, and add the onions.
Sweat the squash a little and add enough chicken or vegetable stock to cover.
Simmer for about 30 minutes until the squash and chestnuts are soft and then finally liquidise.
Add salt and a splash of balsamic vinegar to taste and serve with warm freshly baked bread. Yum!