Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, roasted butternut squash soup. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Roasted Butternut Squash Soup is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Roasted Butternut Squash Soup is something that I’ve loved my entire life. They are nice and they look wonderful.
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!
To get started with this recipe, we must prepare a few ingredients. You can cook roasted butternut squash soup using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Roasted Butternut Squash Soup:
- Get 1 butternut squash (3lb) cut into 1-inch chunks
- Prepare 1 Onion diced
- Take 1 red bell pepper, chopped
- Make ready 4 slices bacon, diced
- Make ready 2 tablespoons olive oil
- Take 4 cloves garlic
- Make ready to taste kosher salt
- Take to taste Ground black pepper
- Get to taste red pepper flakes
- Get 4 slices bacon
- Prepare 1/2 teaspoon dried thyme
- Get 2 1/2 cups chicken stock
- Take Goat cheese
- Get Chopped chives
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:
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place butternut squash, onion, bell pepper and diced bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 30-35 minutes, until butternut squash is tender, stirring at halftime.
- While squash is in the oven, heat a large skillet over medium high heat. Add rest of bacon strips and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.
- Serve immediately, garnished with bacon, goat cheese and chives, if desired.
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!
So that is going to wrap this up with this exceptional food roasted butternut squash soup recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
