Butternut Squash Soup With Crisps
This butternut squash soup recipe is a comforting and flavorful dish perfect for chilly evenings. The combination of caramelized butternut squash, aromatic rosemary, and smoky paprika creates a rich and satisfying soup. Topped with crispy butternut squash skin crisps, this dish is a delightful blend of textures and flavors that will warm you from the inside out.
— Constant Cookbook
Ingredients
- 1 butternut squash
- 2 tbsp olive oil
- 1 onion
- , to taste butter
- 600ml/20fl oz vegetable stock
- 1 heaped tsp hot smoked paprika
- salt and freshly ground black pepper
- reserved butternut squash
- drizzle olive oil
- few drops sherry vinegar
- 2 tbsp finely chopped rosemary
Instructions
- 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.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 3-4
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