Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, roasted butternut squash soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Roasted Butternut Squash Soup is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Roasted Butternut Squash Soup is something that I’ve loved my whole life.
Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Remove from oven and let cool slightly.
To get started with this recipe, we must first prepare a few ingredients. You can cook roasted butternut squash soup using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Butternut Squash Soup:
- Prepare 1 Butternut Squash
- Take Drizzle Olive Oil
- Get Fresh ground Black Pepper
- Make ready 1 tsp veg oil
- Take 1 large onion
- Make ready 2 sticks celery
- Make ready 2 large carrotts
- Make ready 2 pints veg stock
- Get 1/4 freshly grated nutmeg
- Prepare Salt and pepper to your taste
This traditional butternut squash soup will go great with grilled cheese sandwiches and salads through the end of winter. Keep it in mind for the holidays, too. I designed this soup to complement typical Thanksgiving fare, like green beans and mashed potatoes. This easy butternut squash soup recipe is a great make-ahead option.
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.
Some butternut squash soup recipes can be overly-sweet or too thick and creamy. Instead, this naturally sweet dish gets its rich flavor from the toasty, caramelized, roasted butternut squash. Add a few more simple ingredients like onion and garlic for a savory, nourishing, and incredibly light-but-satisfying bowl of autumn comfort food! Soup Butternut Squash Squash Christmas Thanksgiving Halloween Roasting Dinner Party Potluck Healthy Vegetarian Butter Herbs Onions Winter Squash Lunch Dinner Side Dish Make Ahead Holidays Weeknight Dinner Cream Fall Winter Comfort Food Easy. Cut squash into eight large pieces.
So that’s going to wrap it up for this special food roasted butternut squash soup recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
