Roasted Butternut Squash Soup
Roasted Butternut Squash Soup

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, roasted butternut squash soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Roasted Butternut Squash Soup is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Roasted Butternut Squash Soup is something which I’ve loved my entire 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.

To get started with this 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 it.

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

All Reviews for Roasted Butternut Squash Soup. This roasted butternut squash soup is an easy, heart-warming and comforting recipe for the fall/winter. It's smooth and creamy but is actually dairy-free! Soup Butternut Squash Squash Christmas Thanksgiving Halloween Roasting Dinner Party Potluck Healthy Vegetarian Butter Herbs Onions 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.

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 recipes is the perfect cold-weather soup! Now I know that's quite a bold statement, but hear me out. Believe me when I say that this butternut squash soup will become one of your favorites. This delicious roasted butternut squash soup sums up the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more?

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