Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, roasted butternut squash soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. 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 current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Roasted Butternut Squash Soup is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have roasted butternut squash soup using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Roasted Butternut Squash Soup:
- Prepare 1 butternut squash (3lb) cut into 1-inch chunks
- Get 1 Onion diced
- Prepare 1 red bell pepper, chopped
- Take 4 slices bacon, diced
- Take 2 tablespoons olive oil
- Make ready 4 cloves garlic
- Take to taste kosher salt
- Take to taste Ground black pepper
- Take to taste red pepper flakes
- Prepare 4 slices bacon
- Make ready 1/2 teaspoon dried thyme
- Get 2 1/2 cups chicken stock
- Make ready Goat cheese
- Take Chopped chives
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:
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place butternut squash, onion, bell pepper and diced bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 30-35 minutes, until butternut squash is tender, stirring at halftime.
- While squash is in the oven, heat a large skillet over medium high heat. Add rest of bacon strips and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.
- Serve immediately, garnished with bacon, goat cheese and chives, if desired.
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 your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
