Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, roasted butternut squash soup. One of my favorites food recipes. This time, I’m gonna make it a 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 well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Roasted Butternut Squash Soup is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook roasted butternut squash soup using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Butternut Squash Soup:
- Take Butternut Squash
- Get Drizzle Olive Oil
- Prepare Fresh ground Black Pepper
- Prepare veg oil
- Prepare large onion
- Make ready celery
- Get large carrotts
- Make ready veg stock
- Prepare freshly grated nutmeg
- Make ready Salt and pepper to your taste
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.
Steps to make Roasted Butternut Squash Soup:
- 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.
- In large saucepan or stock pot put the veg oil, onion celery and carrots and gently sweat down.
- Scoop out the Butternut Squash from its skin. I use a grapefruit serrated spoon. Chop and add to pan of veg
- Add stock and nutmeg, bring to boil and simmer for 30mins. Check all veg is soft. Season to your taste.
- 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.
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’s going to wrap this up for this special food roasted butternut squash soup recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
