1 butternut squash
reserved butternut squash peelings
1 onion, chopped
2 tbsp finely chopped rosemary
salt and freshly ground black pepper
2 tbsp olive oil
drizzle olive oil
few drops sherry vinegar
1 heaped tsp hot smoked paprika
600ml/20fl oz vegetable stock, plus additional stock to loosen soup if desired
butter, to taste