Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, roasted butternut squash soup. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
This traditional butternut squash soup will go great with grilled cheese sandwiches and salads through the end of winter. Keep it in mind for the holidays, too. I designed this soup to complement typical Thanksgiving fare, like green beans and mashed potatoes.
Roasted Butternut Squash Soup is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Roasted Butternut Squash Soup is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have roasted butternut squash soup using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Butternut Squash Soup:
- Make ready 1 Butternut Squash
- Get Drizzle Olive Oil
- Take Fresh ground Black Pepper
- Prepare 1 tsp veg oil
- Get 1 large onion
- Prepare 2 sticks celery
- Get 2 large carrotts
- Get 2 pints veg stock
- Prepare 1/4 freshly grated nutmeg
- Make ready Salt and pepper to your taste
Peel the squash with a vegetable peeler. Place in a large bowl and season with salt and pepper. Return the pureed soup to the pan and add the cream. Cook and stir until heated through.
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.
Editor's tip: If your soup is looking a little thin after pureeing, we suggest making a roux by whisking together two tablespoons of olive oil with two tablespoons of flour. Once the roux is smooth, whisk in a few tablespoons of soup to make a slurry, then stir the mixture into the. Soup Butternut Squash Squash Christmas Thanksgiving Halloween Roasting Dinner Party Potluck Healthy Vegetarian Butter Herbs Onions Winter Squash Lunch Dinner Side Dish Make Ahead Holidays Weeknight Dinner Cream Fall Winter Comfort Food Easy. Check out our top-rated winter squash soup recipes. Garnish with sliced scallions, toasted squash seeds, or shrimp.
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