Hey everyone, hope you’re 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’m gonna make it a bit tasty. This is gonna smell and look delicious.
Roasted butternut squash soup is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Roasted butternut squash soup is something which I’ve loved my entire life. They are fine and they look wonderful.
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.
To get started with this recipe, we have to 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:
- Get 1 medium size butternut squash
- Make ready 1 medium onion chopped
- Get 2-3 cups vegetable stock
- Prepare 1 tsp cumin seeds
- Get Salt to season
- Take Black pepper
- Make ready 2 Tbs vegetable oil
- Get 1 Tbs olive oil
- Prepare 1 tsp grated ginger
- Prepare 1 clove garlic
- Take Handful fresh coriander chopped including the stalks
- Get Celery roughly chopped
- Make ready 190 C Pre heat oven to
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:
- 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
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 this up with this exceptional food roasted butternut squash soup recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
