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Butternut Squash Soup with Crisps

Vegetarian soup made by caramelising squash and onions, blended until smooth and topped with crispy rosemary-seasoned squash peelings.

VegetarianHealthySoupWinterZero Waste
Estimated Nutrition
Calories
262.2
kcal / serving
786.5 kcal total
Carbs
22.5g
per serving
67.5 g total
Fat
17.5g
per serving
52.4 g total
Protein
3.7g
per serving
11.2 g total
Cook Time
30
minutes
Serves
3
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
ml
Sherry Vinegar
few drops
Dairy
14
g
Butter
to taste
Liquids
600
ml
Vegetable Stock
plus additional to loosen if desired
NutsSeeds
5
g
Hot Smoked Paprika
1 heaped teaspoon
1
1
Salt
to taste
1
1
Black Pepper
freshly ground to taste
30
g
Rosemary
finely chopped
OilsFats
30
ml
Olive Oil
2 tablespoons
5
ml
Olive Oil
drizzle for the crisps
Vegetables
1
piece
Butternut Squash
peeled with skin reserved and flesh chopped into chunks
1
piece
Onion
chopped

Method

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