Roasted Butternut Squash Soup
Roasted Butternut Squash Soup

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, roasted butternut squash soup. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Butternut squash soup is a classic fall and winter soup recipe. Roasting the butternut squash gives so much more depth of flavor! But if you do tolerate dairy, adding just a tablespoon or two of fresh butter definitely boosts the creaminess factor.

Roasted Butternut Squash Soup is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Roasted Butternut Squash Soup is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have roasted butternut squash soup using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Roasted Butternut Squash Soup:
  1. Prepare 3 pounds (1 1/2 kg) whole butternut squash halved lengthwise and seeds removed
  2. Prepare 2 carrots peeled and diced
  3. Make ready 1/4 cup olive oil (for roasting option)
  4. Prepare 2 teaspoons salt
  5. Make ready 1 teaspoon cracked black pepper to taste
  6. Make ready 1 large onion cut into wedges
  7. Get 6 cloves garlic minced or grated
  8. Take 3-4 cups low sodium chicken stock (or broth) – use veggie broth or stock for a vegetarian option
  9. Get 2 beef or chicken bouillon cubes crumbled – use vegetable stock powder for a vegetarian option
  10. Get 1/2 cup half and half (or heavy cream)
  11. Prepare Parsley to sprinkle

Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and. Roasted Butternut Squash Soup is a cold-weather staple! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor.

Instructions to make Roasted Butternut Squash Soup:
  1. ROASTED BUTTERNUT SQUASH SOUP: - Preheat the oven to 400°F (200°C). Lightly grease a large baking pan. - Place squash on the pan, cut-side up (skin-side down). Arrange onion, garlic and carrots around the pan.
  2. Drizzle ingredients with the oil and season with salt and pepper. Rub seasonings all over each veggie and inside the squash. - Flip squash cut-side down and rub any of the oil/seasonings left on the pan over the skin. Roast until squash is fork tender and completely cooked through (about 50-55 minutes).
  3. Allow to cool slightly (about 10 minutes). When cool enough to touch, scoop the flesh out of the skin.
  4. BLENDER: - Place roasted veggies, 3 cups of stock and bouillon cubes into a blender. (You may need to work in batches of two or three depending on the size of your blender.) Blend until smooth. Be careful with the steam that may lift out from the center of the lid. Transfer soup into a pot and warm over medium heat to serve. (Check thickness and add remaining stock, if needed, to thin It out.)
  5. FOR STICK/IMMERSION BLENDER: - Place roasted veggies, 3 cups of stock and bouillon into a large pot over medium heat. Use an immersion blender and blend until smooth. Warm up over medium heat, if needed.
  6. TO SERVE: - Stir in the half and half or cream. Add in any preferred spices (a pinch of ground cinnamon or nutmeg). Adjust salt and pepper, if needed. Sprinkle parsley, Serve immediately with toasted bread slices.
  7. Please don't forget to tag @appetizing.adventure on Instagram with a picture if you try this recipe!

Vegan, Vegetarian, and T-Rex toppings available, so there's something for everyone! Roasting the butternut squash until caramelized and tender is. This butternut squash soup recipes is the perfect cold-weather soup! Now I know that's quite a bold statement, but hear me out. There's no need to flip over the squash halfway through roasting.

So that’s going to wrap it up for this exceptional food roasted butternut squash soup recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!