Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, roasted butternut squash soup. It is one of my favorites. This time, I am going to make it a bit unique. This will be really 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 recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Roasted Butternut Squash Soup is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook roasted butternut squash soup using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Roasted Butternut Squash Soup:
- Prepare butternut squash (3lb) cut into 1-inch chunks
- Take Onion diced
- Take red bell pepper, chopped
- Get bacon, diced
- Take olive oil
- Take garlic
- Get kosher salt
- Prepare Ground black pepper
- Prepare red pepper flakes
- Make ready bacon
- Prepare dried thyme
- Prepare chicken stock
- Get Goat cheese
- Get Chopped chives
Learn to make a delicious roasted butternut squash soup blended with sautéed onions and tart apples. This is definitely the easiest and best way to make rich-tasting butternut squash soup, without having to peel and dice a large, awkwardly shaped vegetable. It was a silky butternut squash soup that first converted me. Since then, I've tried all kinds of butternut squash soup.
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.
Today I've got a super simple five-ingredient roasted butternut squash soup recipe for you—with three ways to spice it up! This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible flavor For the best butternut squash soup, you'll want to use Roasted Butternut Squash. Because roasting caramelizes and intensifies the natural. Roasted Butternut Squash Soup is a cold-weather staple!
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