Butternut squash soup recipe
Butternut squash soup with peel crisps Nothing gets wasted in Nigel Slater's butternut squash soup: the crisps that go with this easy soup are made with rosemary-speckled squash peelings. 1 butternut squash2 tbsp olive oil1 onion, choppedbutter, to taste600ml/20fl oz vegetable stock, plus additional stock to loosen soup if desired1 heaped tsp hot smoked paprikasalt and freshly ground black pepper 1 butternut squash 2 tbsp olive oil 1 onion, chopped butter, to taste 600ml/20fl oz vegetable stock, plus additional stock to loosen soup if desired 1 heaped tsp hot smoked paprika salt and freshly ground black pepper reserved butternut squash peelingsdrizzle olive oilfew drops sherry vinegar2 tbsp finely chopped rosemary reserved butternut squash peelings drizzle olive oil few drops sherry vinegar 2 tbsp finely chopped rosemary Method Peel the butternut squash and reserve the long strips of skin. Discard the butternut squash pulp and chop the remaining butternut squash into chunks. Heat the olive oil in a large casserole, add the onion and butternut squash and plenty of butter (to taste) and cook untill brown and caramelised. Pour over the stock. Simmer for 20 minutes. Remove from the heat, leave to cool slightly and then blend using a food processor or hand-blender to the desired consistency. Add hot smoked paprika and season to taste with salt and freshly ground black pepper.For the crisps, preheat the oven to 140C/275F/ Gas 1.Place the reserved butternut peelings in a roasting tray and top with the olive oil, sherry vinegar, chopped rosemary and put in the oven to cook for 20 minutes on a low heat to crisp up.Remove the crisps from the oven and place on kitchen paper to absorb any excess oil.Serve the soup with the skin crisps. Peel the butternut squash and reserve the long strips of skin. Peel the butternut squash and reserve the long strips of skin. Discard the butternut squash pulp and chop the remaining butternut squash into chunks. Discard the butternut squash pulp and chop the remaining butternut squash into chunks. Heat the olive oil in a large casserole, add the onion and butternut squash and plenty of butter (to taste) and cook untill brown and caramelised. Heat the olive oil in a large casserole, add the onion and butternut squash and plenty of butter (to taste) and cook untill brown and caramelised. Pour over the stock. Simmer for 20 minutes. Remove from the heat, leave to cool slightly and then blend using a food processor or hand-blender to the desired consistency. Pour over the stock. Simmer for 20 minutes. Remove from the heat, leave to cool slightly and then blend using a food processor or hand-blender to the desired consistency. Add hot smoked paprika and season to taste with salt and freshly ground black pepper. Add hot smoked paprika and season to taste with salt and freshly ground black pepper. For the crisps, preheat the oven to 140C/275F/ Gas 1. For the crisps, preheat the oven to 140C/275F/ Gas 1. Place the reserved butternut peelings in a roasting tray and top with the olive oil, sherry vinegar, chopped rosemary and put in the oven to cook for 20 minutes on a low heat to crisp up. Place the reserved butternut peelings in a roasting tray and top with the olive oil, sherry vinegar, chopped rosemary and put in the oven to cook for 20 minutes on a low heat to crisp up. Remove the crisps from the oven and place on kitchen paper to absorb any excess oil. Remove the crisps from the oven and place on kitchen paper to absorb any excess oil. Serve the soup with the skin crisps. Serve the soup with the skin crisps.