- 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
- 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.