Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, roasted butternut squash soup. One of my favorites food recipes. This time, I will make it a little 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 in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Roasted Butternut Squash Soup is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook roasted butternut squash soup using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Roasted Butternut Squash Soup:
- Make ready 1 Butternut Squash
- Prepare Drizzle Olive Oil
- Prepare Fresh ground Black Pepper
- Prepare 1 tsp veg oil
- Get 1 large onion
- Prepare 2 sticks celery
- Make ready 2 large carrotts
- Get 2 pints veg stock
- Make ready 1/4 freshly grated nutmeg
- 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:
- 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.
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’s going to wrap it 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’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
