Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, roasted butternut squash soup. It is one of my favorites. 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 current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Roasted butternut squash soup is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have roasted butternut squash soup using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Roasted butternut squash soup:
- Make ready 1 medium size butternut squash
- Get 1 medium onion chopped
- Get 2-3 cups vegetable stock
- Prepare 1 tsp cumin seeds
- Get Salt to season
- Make ready Black pepper
- Get 2 Tbs vegetable oil
- Take 1 Tbs olive oil
- Get 1 tsp grated ginger
- Prepare 1 clove garlic
- Make ready Handful fresh coriander chopped including the stalks
- Get Celery roughly chopped
- Make ready 190 C Pre heat oven to
Roasting it before you make the soup is key to getting that caramelized, deeply sweet flavor in the squash that we all love. (Read this guide on how to roast the best butternut squash ever.) 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.
Instructions to make Roasted butternut squash soup:
- Slice the squash place on a baking tray. Drizzle with some olive oil, season with salt.
- Bake in preheated oven 190 C until soft and roasted - approximately 15minutes
- Remove from oven, while still warm carefully peel the skin off. Rought chop the roasted squash
- Place a deep pan on the hob. Add onion followed by celery and rest of ingredients
- Cook on medium heat for 1 minute. Stirring to avoid burning.
- Add the chopped roasted squash. Mix all, leave to cook until soft. This won't take long since the butternut squash is almost cooked.
- Add the stock and leave to simmer. If too thick add some water.
- Using a hand blender to puree the soup. Taste and adjust seasoning. Add some chopped coriander, give it a little stir.
- Serve warm with slice of toast. You can sprinkle grated cheese while serving
This vegan butternut squash soup is simply the best. It's vibrant and colorful and richly flavored. So this roasted butternut squash soup is rich, creamy and ultimately delicious. And of course if you love some delicious comfort food in a bowl style soups, then. It was a silky butternut squash soup that first converted me.
So that is going to wrap it up for this special food roasted butternut squash soup recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
