Roasted Butternut Squash Soup
Roasted Butternut Squash Soup

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, roasted butternut squash soup. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Roasted Butternut Squash Soup is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Roasted Butternut Squash Soup is something which I have loved my whole life.

To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Meanwhile, in a large pot over. Heat the olive oil in a large saucepan over medium heat until hot. Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet.

To begin with this recipe, we have to first prepare a few components. 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:
  1. Make ready 1 Butternut Squash
  2. Take Drizzle Olive Oil
  3. Get Fresh ground Black Pepper
  4. Take 1 tsp veg oil
  5. Make ready 1 large onion
  6. Prepare 2 sticks celery
  7. Take 2 large carrotts
  8. Make ready 2 pints veg stock
  9. Make ready 1/4 freshly grated nutmeg
  10. Prepare Salt and pepper to your taste

Scoop out squash flesh and place in roasting pan with roasted chopped vegetables. Transfer mixture into large stock pot. Stir in chicken broth, brown sage butter, and maple syrup. Place pot over high heat and bring to a simmer.

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.

Stir in chicken broth, brown sage butter, and maple syrup. Place pot over high heat and bring to a simmer. Toss with olive oil and roast the squash in the oven (as directed), until tender. If you don't care for a spicy soup, omit the cayenne pepper. Plus, butternut squash is full of vitamins A and C, among other nutrients.

So that is going to wrap it up with this exceptional food roasted butternut squash soup recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!