Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, roasted butternut squash soup. It is one of my favorites food recipes. This time, I will make it a little bit tasty. 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 well liked of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Roasted Butternut Squash Soup is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have roasted butternut squash soup using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Butternut Squash Soup:
- Prepare Butternut Squash
- Take Drizzle Olive Oil
- Make ready Fresh ground Black Pepper
- Make ready veg oil
- Make ready large onion
- Take celery
- Prepare large carrotts
- Make ready veg stock
- Prepare freshly grated nutmeg
- Prepare Salt and pepper to your taste
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:
- Half Butternut Squash and remove seeds. Drizzle with oil and grind fresh black pepper over. Place in baking dish. Put in oven 180° for about 1.25 hrs and then test for tenderness.
- In large saucepan or stock pot put the veg oil, onion celery and carrots and gently sweat down.
- Scoop out the Butternut Squash from its skin. I use a grapefruit serrated spoon. Chop and add to pan of veg
- Add stock and nutmeg, bring to boil and simmer for 30mins. Check all veg is soft. Season to your taste.
- Allow to cool for 10mins or so. Either use a hand blender or liquidiser. Blend til smooth. Put back in stockpot if liquidiser is used. Add hot water if you prefer thinner soup. Serve hot with crusty bread or flat breads.
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’s going to wrap it up with this exceptional food roasted butternut squash soup recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
