Roasted Butternut Squash Soup
Roasted Butternut Squash Soup

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, roasted butternut squash soup. It is one of my favorites food recipes. This time, I will make it a bit unique. 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.

Roasted Butternut Squash Soup is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Roasted Butternut Squash Soup is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular 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:
  1. Make ready 1 Butternut Squash
  2. Take Drizzle Olive Oil
  3. Make ready Fresh ground Black Pepper
  4. Take 1 tsp veg oil
  5. Get 1 large onion
  6. Take 2 sticks celery
  7. Take 2 large carrotts
  8. Get 2 pints veg stock
  9. Get 1/4 freshly grated nutmeg
  10. Make ready Salt and pepper to your taste

Scoop out squash flesh and place in roasting pan with roasted chopped vegetables. Transfer mixture into large stock pot. Stir in chicken broth, brown sage butter, and maple syrup. Place pot over high heat and bring to a simmer.

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.

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. Can you freeze butternut squash soup?

So that is going to wrap this up for this special food roasted butternut squash soup recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!