Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, roasted butternut squash soup. It is one of my favorites. This time, I am going to make it a 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 favored of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Roasted butternut squash soup is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have roasted butternut squash soup using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Roasted butternut squash soup:
- Get 1 medium size butternut squash
- Make ready 1 medium onion chopped
- Get 2-3 cups vegetable stock
- Get 1 tsp cumin seeds
- Prepare Salt to season
- Get Black pepper
- Make ready 2 Tbs vegetable oil
- Take 1 Tbs olive oil
- Get 1 tsp grated ginger
- Take 1 clove garlic
- Make ready Handful fresh coriander chopped including the stalks
- Make ready Celery roughly chopped
- 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.
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
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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