Roasted squash soup with chestnuts recipe | Sainsbury`s Magazine

Ingredients

• 1 kabocha or butternut squash, about 950g
• 3 tbsp olive oil
• 1 onion, finely sliced
• 3 garlic cloves, crushed
• about 1.2-litre chicken stock - use gluten-free stock if required
• 1 x 250ml tub Taste the Difference full-fat crème fraîche
• 25g unsalted butter
• 30g smoked bacon lardons, diced
• 150g cooked peeled chestnuts, roughly chopped
• 1 tbsp snipped chives