Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, roasted butternut squash soup. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Watch how to make the best butternut squash soup in this short video! The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. Butternut squash soup is a classic fall and winter soup recipe.
Roasted Butternut Squash Soup is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Roasted Butternut Squash Soup is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook roasted butternut squash soup using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Roasted Butternut Squash Soup:
- Prepare butternut squash (3lb) cut into 1-inch chunks
- Make ready Onion diced
- Get red bell pepper, chopped
- Get bacon, diced
- Get olive oil
- Prepare garlic
- Prepare kosher salt
- Take Ground black pepper
- Make ready red pepper flakes
- Make ready bacon
- Make ready dried thyme
- Take chicken stock
- Prepare Goat cheese
- Make ready Chopped chives
You simply roast the squash with a couple diced potatoes until tender. (You can totally skip the potatoes but we love the starchy creaminess that they give the texture.) Roasted Butternut Squash Soup is a cold-weather staple! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor. Vegan, Vegetarian, and T-Rex toppings available, so there's something for everyone! Roasting the butternut squash until caramelized and tender is.
Steps to make Roasted Butternut Squash Soup:
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place butternut squash, onion, bell pepper and diced bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 30-35 minutes, until butternut squash is tender, stirring at halftime.
- While squash is in the oven, heat a large skillet over medium high heat. Add rest of bacon strips and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.
- Serve immediately, garnished with bacon, goat cheese and chives, if desired.
It was a silky butternut squash soup that first converted me. Since then, I've tried all kinds of butternut squash soup. Today I've got a super simple five-ingredient roasted butternut squash soup recipe for you—with three ways to spice it up! A classic roasted butternut squash soup, flavoured with a little apple and maple syrup. Vegetarian and dairy-free options, as well.
So that is going to wrap it up for this special food roasted butternut squash soup recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
