Ingredients

Steps

• Peel the squash and reserve the skin strips.
• Discard the pulp and chop the flesh into chunks.
• Cook onion and squash in olive oil and butter until caramelised.
• Add 600ml stock and simmer for 20 minutes.
• Cool slightly and blend until smooth using a food processor.
• Stir in smoked paprika, salt, and pepper.
• Preheat the oven to 140°C.
• Toss reserved peelings with oil, vinegar, and rosemary in a tray.
• Bake peelings for 20 minutes until crisp.
• Drain crisps on kitchen paper and serve atop the soup.