Roasted butternut squash soup
Roasted butternut squash soup

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. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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.

Roasted butternut squash soup is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Roasted butternut squash soup is something which I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can have 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 medium size butternut squash
  2. Take medium onion chopped
  3. Take vegetable stock
  4. Take cumin seeds
  5. Make ready Salt to season
  6. Make ready Black pepper
  7. Make ready vegetable oil
  8. Get olive oil
  9. Prepare grated ginger
  10. Prepare garlic
  11. Get fresh coriander chopped including the stalks
  12. Take Celery roughly chopped
  13. Take Pre heat oven to

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. If you want to make this soup even healthier, you could stir in Greek yogurt instead of heavy cream to boost the protein.

Instructions 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

Plus, butternut squash is full of vitamins A and C, among other nutrients. If you want to make this soup even healthier, you could stir in Greek yogurt instead of heavy cream to boost the protein. Can you freeze butternut squash soup? The roasted squash caramelizes giving the soup that extra depth of flavor. This soup has a very creamy consistency but is completely dairy-free except for the optional garnish of sour cream (I did this on purpose due to a guest who is allergic to dairy).

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