Roasted Butternut Squash Soup
Roasted Butternut Squash Soup

Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, roasted butternut squash soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really 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 well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Roasted Butternut Squash Soup is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. 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:
  1. Take 1 Butternut Squash
  2. Prepare Drizzle Olive Oil
  3. Make ready Fresh ground Black Pepper
  4. Get 1 tsp veg oil
  5. Prepare 1 large onion
  6. Get 2 sticks celery
  7. Prepare 2 large carrotts
  8. Get 2 pints veg stock
  9. Make ready 1/4 freshly grated nutmeg
  10. Take Salt and pepper to your taste

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. 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.
  2. In large saucepan or stock pot put the veg oil, onion celery and carrots and gently sweat down.
  3. Scoop out the Butternut Squash from its skin. I use a grapefruit serrated spoon. Chop and add to pan of veg
  4. Add stock and nutmeg, bring to boil and simmer for 30mins. Check all veg is soft. Season to your taste.
  5. 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.

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