BBC Food - Recipes - Butternut squash soup with crisps
Nothing gets wasted here: the crisps that go with this easy soup are made with rosemary-speckled squash peelings.
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Cooking tools:
- Immersion blender
- Food processor
- Baking dish
- Roasting pan
- Oven
- Stove
- Peeler
- Chef's knife
- Cutting board
- Paper towel
Ingredients
- 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
- freshly ground black pepper
- reserved butternut squash peelings
- drizzle olive oil
- few drops sherry vinegar
- 2 tbsp finely chopped rosemary
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