- 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 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.