Roasted butternut squash soup
Roasted butternut squash soup

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, roasted butternut squash soup. It is one of my favorites. This time, I will 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.

Roasted butternut squash soup is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Roasted butternut squash soup is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. 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 1 medium size butternut squash
  2. Get 1 medium onion chopped
  3. Prepare 2-3 cups vegetable stock
  4. Get 1 tsp cumin seeds
  5. Prepare Salt to season
  6. Take Black pepper
  7. Make ready 2 Tbs vegetable oil
  8. Make ready 1 Tbs olive oil
  9. Prepare 1 tsp grated ginger
  10. Take 1 clove garlic
  11. Make ready Handful fresh coriander chopped including the stalks
  12. Take Celery roughly chopped
  13. Get 190 C Pre heat oven to

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. 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

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?

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