Ingredients

• 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

Directions

• 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.