Roasted butternut squash soup
Roasted butternut squash soup

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, roasted butternut squash soup. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look 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. Roasting the butternut squash gives so much more depth of flavor!

Roasted butternut squash soup is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Roasted butternut squash soup is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. 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:
  1. Prepare 1 medium size butternut squash
  2. Take 1 medium onion chopped
  3. Take 2-3 cups vegetable stock
  4. Make ready 1 tsp cumin seeds
  5. Make ready Salt to season
  6. Take Black pepper
  7. Get 2 Tbs vegetable oil
  8. Take 1 Tbs olive oil
  9. Take 1 tsp grated ginger
  10. Prepare 1 clove garlic
  11. Make ready Handful fresh coriander chopped including the stalks
  12. Get Celery roughly chopped
  13. Prepare 190 C Pre heat oven to

All Reviews for Chef John's Roasted Butternut Squash Soup. Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and. Add roasted squash and potatoes and pour over chicken broth.

Steps to make Roasted butternut squash soup:
  1. Slice the squash place on a baking tray. Drizzle with some olive oil, season with salt.
  2. Bake in preheated oven 190 C until soft and roasted - approximately 15minutes
  3. Remove from oven, while still warm carefully peel the skin off. Rought chop the roasted squash
  4. Place a deep pan on the hob. Add onion followed by celery and rest of ingredients
  5. Cook on medium heat for 1 minute. Stirring to avoid burning.
  6. Add the chopped roasted squash. Mix all, leave to cook until soft. This won't take long since the butternut squash is almost cooked.
  7. Add the stock and leave to simmer. If too thick add some water.
  8. Using a hand blender to puree the soup. Taste and adjust seasoning. Add some chopped coriander, give it a little stir.
  9. Serve warm with slice of toast. You can sprinkle grated cheese while serving

But today we're roasting the butternut squash, which gives so much more depth of flavor and. Add roasted squash and potatoes and pour over chicken broth. Roasted Butternut Squash Soup is a cold-weather staple! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor. Vegan, Vegetarian, and T-Rex toppings available, so there's something for everyone!

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