BUTTERNUT SQUASH RECIPES SOUP RECIPES

Steps:

• Preheat oven to 425ºF.
• Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. Sprinkle with salt, pepper and drizzle oil over top. Use your hands to toss everything around so it’s evenly coated.
• Roast for 35–40 minutes on a lower oven rack, tossing things around with a spatula a couple of times during cooking.
• Transfer roasted items to a medium to large soup pot. Add chicken broth and heat to a simmer. Let it simmer for about 5 minutes and then blend it with an immersion blender (or in batches with a countertop blender) until smooth.
• Stir in coconut milk or cream. Add a little more salt, if needed, before serving. Top with diced apple and crumbled, cooked bacon, if desired.

Steps:

• 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.