Butternut Squash soup
One of the easiest and nicest soups to make - the crisps are a lovely addition but in reality are probably only worth it if the oven was going to be on anyway
- 1 medium sized butternut squash
- 1 onion, chopped
- 600ml vegetable or chicken stock
- 2 tbsp olive oil
- A little butter while cooking (according to taste)
- Seasoning (a pinch of salt/freshly ground black pepper
- 1 heaped tsp hot smoked paprika (optional)
- Peel the squash to remove long strips of skin
- Keep the strips for roasting to make the crisps
- Scrape out and discard the butternut squash seeds/pulp
- Chop the squash into evenly sized chunks.
- Heat some olive oil in a large pan
- Add the butternut squash and onion
- Add some butter according to taste
- When nicely browned, add the stock.
- Simmer for 20 minutes then remove from heat,
- - While the soup is simmering...
- Place the strips of butternut peelings in a roasting tray
- Drizzle with some olive oil, chopped rosemary or sage
- Put in the oven to cook for 20 minutes on a low heat to crisp up.
- Remove from the oven and place on kitchen paper to absorb any excess oil.
- - Once the soup has simmered for 20 minutes...
- Leave to cool slightly before blending to the desired consistency.
- If desired, add hot smoked paprika
- Season to taste with salt and freshly ground black pepper.
- Serve the soup with the skin crisps scattered on top.