WHAT TO PUT IN BUTTERNUT SQUASH SOUP RECIPES

Steps:

• Melt butter in a large pot over medium-high heat. Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic in hot butter until lightly browned, about 5 minutes.
• Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato are tender, about 40 minutes.
• Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
• Return pureed soup to pot and season with salt and black pepper.

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.