Butternut Squash soup

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)
  1. Peel the squash to remove long strips of skin
  2. Keep the strips for roasting to make the crisps
  3. Scrape out and discard the butternut squash seeds/pulp
  4. Chop the squash into evenly sized chunks.
  5. Heat some olive oil in a large pan
  6. Add the butternut squash and onion
  7. Add some butter according to taste
  8. When nicely browned, add the stock.
  9. Simmer for 20 minutes then remove from heat,
  10. - While the soup is simmering...
  11. Place the strips of butternut peelings in a roasting tray
  12. Drizzle with some olive oil, chopped rosemary or sage
  13. Put in the oven to cook for 20 minutes on a low heat to crisp up.
  14. Remove from the oven and place on kitchen paper to absorb any excess oil.
  15. - Once the soup has simmered for 20 minutes...
  16. Leave to cool slightly before blending to the desired consistency.
  17. If desired, add hot smoked paprika
  18. Season to taste with salt and freshly ground black pepper.
  19. Serve the soup with the skin crisps scattered on top.



Adapted from:

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