Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, roasted butternut squash soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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.
Roasted butternut squash soup is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Roasted butternut squash soup is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook roasted butternut squash soup using 13 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Roasted butternut squash soup:
- Take 1 medium size butternut squash
- Prepare 1 medium onion chopped
- Prepare 2-3 cups vegetable stock
- Get 1 tsp cumin seeds
- Get Salt to season
- Get Black pepper
- Make ready 2 Tbs vegetable oil
- Take 1 Tbs olive oil
- Prepare 1 tsp grated ginger
- Take 1 clove garlic
- Get Handful fresh coriander chopped including the stalks
- Make ready Celery roughly chopped
- Take 190 C Pre heat oven to
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.
Instructions to make Roasted butternut squash soup:
- Slice the squash place on a baking tray. Drizzle with some olive oil, season with salt.
- Bake in preheated oven 190 C until soft and roasted - approximately 15minutes
- Remove from oven, while still warm carefully peel the skin off. Rought chop the roasted squash
- Place a deep pan on the hob. Add onion followed by celery and rest of ingredients
- Cook on medium heat for 1 minute. Stirring to avoid burning.
- Add the chopped roasted squash. Mix all, leave to cook until soft. This won't take long since the butternut squash is almost cooked.
- Add the stock and leave to simmer. If too thick add some water.
- Using a hand blender to puree the soup. Taste and adjust seasoning. Add some chopped coriander, give it a little stir.
- Serve warm with slice of toast. You can sprinkle grated cheese while serving
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 it up with this exceptional food roasted butternut squash soup recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
