Roasted Butternut Squash Soup
Roasted Butternut Squash Soup

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, roasted butternut squash soup. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Roasted Butternut Squash Soup is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Roasted Butternut Squash Soup is something that I’ve loved my whole life.

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. Roasting the butternut squash gives so much more depth of flavor!

To get started with this particular 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 cook that.

The ingredients needed to make Roasted Butternut Squash Soup:
  1. Get 1 Butternut Squash
  2. Take Drizzle Olive Oil
  3. Get Fresh ground Black Pepper
  4. Take 1 tsp veg oil
  5. Take 1 large onion
  6. Get 2 sticks celery
  7. Make ready 2 large carrotts
  8. Take 2 pints veg stock
  9. Get 1/4 freshly grated nutmeg
  10. Make ready Salt and pepper to your taste

My favorite fall soup of all time, roasted butternut squash soup is cheap, easy, nutrition, and absolutely delicious. If you're feeling like something a bit more substantial, try this. This Butternut Squash soup from Delish.com is an easy and comforting fall meal. The sweet, squashy and slightly earthy flavor that comes from a butternut squash is one of our go to tastes for cooking once the weather starts turning.

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.

This Butternut Squash soup from Delish.com is an easy and comforting fall meal. The sweet, squashy and slightly earthy flavor that comes from a butternut squash is one of our go to tastes for cooking once the weather starts turning. Learn to make a delicious roasted butternut squash soup blended with sautéed onions and tart apples. Chowhound's recipe includes a how-to video You may unsubscribe at any time. This is definitely the easiest and best way to make rich-tasting butternut squash soup, without having to peel and dice a large.

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