Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, roasted butternut squash soup. It is one of my favorites. For mine, 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 on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Roasted Butternut Squash Soup is something which I have loved my entire life. They’re fine and they look wonderful.
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.
To begin with this recipe, we must prepare a few ingredients. You can have 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:
- Take Butternut Squash
- Take Drizzle Olive Oil
- Prepare Fresh ground Black Pepper
- Prepare veg oil
- Prepare large onion
- Prepare celery
- Get large carrotts
- Get veg stock
- Make ready freshly grated nutmeg
- Prepare Salt and pepper to your taste
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:
- 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.
- In large saucepan or stock pot put the veg oil, onion celery and carrots and gently sweat down.
- Scoop out the Butternut Squash from its skin. I use a grapefruit serrated spoon. Chop and add to pan of veg
- Add stock and nutmeg, bring to boil and simmer for 30mins. Check all veg is soft. Season to your taste.
- 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.
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!
So that’s going to wrap it up with this exceptional food roasted butternut squash soup recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
