BUTTERNUT SQUASH SOUP RECIPE - BBC FOOD
Nothing gets wasted in Nigel Slater's butternut squash soup: the crisps that go with this easy soup are made with rosemary-speckled squash peelings.
Provided by Nigel Slater
Prep Time 30 minutes
Cook Time 30 minutes
Yield Serves 3-4
Number Of Ingredients 11
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.
BUTTERNUT SQUASH SOUP RECIPE - BBC FOOD
Nothing gets wasted in Nigel Slater's butternut squash soup: the crisps that go with this easy soup are made with rosemary-speckled squash peelings.
Provided by Nigel Slater
Prep Time 30 minutes
Cook Time 30 minutes
Yield Serves 3-4
Number Of Ingredients 11
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.
More about "butternut squash soup recipe recipes"
BUTTERNUT SQUASH SOUP RECIPE - BBC FOOD
Nothing gets wasted in Nigel Slater's butternut squash soup: the crisps that go with this easy soup are made with rosemary-speckled squash peelings.
From bbc.co.uk
Reviews 4.9
From bbc.co.uk
Reviews 4.9
- Serve the soup with the skin crisps.
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Oct 27, 2019 · This vegan butternut squash soup is made in 3 easy steps and I promise all the work is totally worth it! Step 1: Roast. Roasting the butternut squash and other veggies is a very important part of this recipe. It adds so much flavor and will get your veggies soft enough to puree. Start off by roasting your butternut squash …
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I have roasted butternut squash for vegetable soup recently but I had purchased one from the local farmer's market and needed a side dish with some (soy sauce/lemon juice/garlic/brown sugar) marinaded chicken breasts I planned on grilling. I removed the skin of the squash …
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BUTTERNUT SQUASH RECIPES | ALLRECIPES
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SPICY ROASTED BUTTERNUT SQUASH SOUP (NATURALLY VEGAN ...
Oct 27, 2019 · This vegan butternut squash soup is made in 3 easy steps and I promise all the work is totally worth it! Step 1: Roast. Roasting the butternut squash and other veggies is a very important part of this recipe. It adds so much flavor and will get your veggies soft enough to puree. Start off by roasting your butternut squash …
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