Recipe for Creamy butternut squash soup with carrot chips

How to make Creamy butternut squash soup with carrot chips

1. 1. Chop the onion and garlic. Peel and dice the butternut squash. Peel the carrot and slice it into very thin slices using a knife. You can also use a grater.

2. 2. In a large pot, heat half of the olive oil. Add the chopped onion and minced garlic, fry until the onion becomes transparent.

3. 3. Add the diced butternut squash to the pot. Fry for a few minutes, stirring occasionally.

4. 4. Pour in the vegetable broth, bringing the dish to a boil. Reduce the heat, add rosemary and simmer until the butternut squash softens.

5. 5. While the soup is cooking, preheat the oven to 180°C.

6. 6. Toss the carrot slices in the remaining olive oil, season with salt and oregano. Mix well.

7. 7. Spread the carrot slices in a single layer on a baking dish. Bake until they are crispy and lightly golden, turning halfway through. The baking time varies depending on the vegetable, but usually takes between 15 to 25 minutes.

8. 8. After the butternut squash is cooked, use a blender to puree the soup until it's smooth and creamy.

9. 9. Season the soup with salt and pepper to taste. Serve in a bowl and garnish with the crispy carrot chips.