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Chestnut-Squash Soup
from the kitchen of Sharmagne Leland-St. John

¹⁄₃ pound pancetta or bacon, chopped into small cubes
2 medium red onions, chopped
1 butternut squash, seeded and diced
Sprigs of fresh thyme, removed from stems
1 tablespoon olive oil
1- 15 ounce jar chestnut purée
¹⁄₂ cup barley
6 cups chicken stock
Smoked salt and freshly ground black pepper to taste

In a large soup kettle add the olive oil and cook the bacon
or pancetta over medium heat. Add the onions and thyme leaves.
Cook for 5 minutes to soften the onions. Add the squash and
barley. Stir to coat the ingredients with the bacon grease
and oil. Add the puréed chestnuts, chicken stock and salt
and pepper to taste.

Turn up the heat, bring to a boil, then lower heat to simmer for
40 minutes.

 

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