Butternut Squash Soup with Butternut Crisps

butternut-squashFrom the BBC Food website - by Nigel Slater

Nothing gets wasted here: the crisps that go with this easy soup are made with rosemary-speckled squash peelings.


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

For the crisps
Reserved butternut squash peelings
Drizzle olive oil
Few drops sherry vinegar
2 tbsp finely chopped rosemary


  • 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.