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
  • 600 ml 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.



Adapted from:

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