Roasted Butternut Squash Soup
Roasted Butternut Squash Soup

Hey everyone, 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 food recipes. This time, I am going to 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. Roasting the butternut squash gives so much more depth of flavor!

Roasted Butternut Squash Soup is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Roasted Butternut Squash Soup is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook roasted butternut squash soup using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Roasted Butternut Squash Soup:
  1. Get 1 Butternut Squash
  2. Make ready Drizzle Olive Oil
  3. Prepare Fresh ground Black Pepper
  4. Get 1 tsp veg oil
  5. Prepare 1 large onion
  6. Get 2 sticks celery
  7. Prepare 2 large carrotts
  8. Take 2 pints veg stock
  9. Take 1/4 freshly grated nutmeg
  10. Prepare Salt and pepper to your taste

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.

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.

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’s going to wrap it up for this exceptional food roasted butternut squash soup recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!