Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, roasted butternut squash soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Roasted Butternut Squash Soup is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Roasted Butternut Squash Soup is something that 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 begin with this 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 that.
The ingredients needed to make Roasted Butternut Squash Soup:
- Make ready 1 Butternut Squash
- Get Drizzle Olive Oil
- Prepare Fresh ground Black Pepper
- Take 1 tsp veg oil
- Make ready 1 large onion
- Take 2 sticks celery
- Prepare 2 large carrotts
- Prepare 2 pints veg stock
- Take 1/4 freshly grated nutmeg
- Prepare Salt and pepper to your taste
It was a silky butternut squash soup that first converted me. Since then, I've tried all kinds of butternut squash soup. Today I've got a super simple five-ingredient roasted butternut squash soup recipe for you—with three ways to spice it up! Ready-prepared butternut squash can be bought from supermarkets and makes this soup even quicker to prepare.
Steps 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.
If you grow your own, use young butternut squash as they are easier to peel. Roasting the squash, rather than boiling it in a pan, really brings out the flavour in the soup. This delicious roasted butternut squash soup sums up the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more? This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream.
So that’s going to wrap this up for this special food roasted butternut squash soup recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
