BUTTERNUT SQUASH SOUP RECIPE RECIPES

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BUTTERNUT SQUASH SOUP RECIPE - BBC FOOD



Butternut squash soup recipe - BBC Food image

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

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

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



Butternut squash soup recipe - BBC Food image

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

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

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
  • Serve the soup with the skin crisps.
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SIMPLE ROASTED BUTTERNUT SQUASH RECIPE | 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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