Roasted Butternut Squash Soup
Roasted Butternut Squash Soup

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, roasted butternut squash soup. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Roasted Butternut Squash Soup is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Roasted Butternut Squash Soup is something that I have loved my entire life.

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 particular recipe, we have to prepare a few ingredients. You can cook roasted butternut squash soup using 10 ingredients and 5 steps. Here is how you can achieve it.

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

Here's a rich soup for an autumn day–winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander. Learn how to make Roasted Butternut Squash Soup! I hope you enjoy this easy Butternut Soup recipe! This easy, delicious, vegan roasted butternut squash soup sums up the taste of the holidays in one spoon.

Steps 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.

I hope you enjoy this easy Butternut Soup recipe! This easy, delicious, vegan roasted butternut squash soup sums up the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more? Which also means that there is no cream, no milk, no butter! Yet this soup has a very creamy and smooth texture from the butternut squash.

So that’s going to wrap this up for this exceptional food roasted butternut squash soup recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!