Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, roasted butternut squash soup. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Roasted Butternut Squash Soup is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Roasted Butternut Squash Soup is something that I’ve loved my whole life. They are fine and they look fantastic.
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.
To get started with this particular recipe, we must first prepare a few ingredients. You can have roasted butternut squash soup using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Roasted Butternut Squash Soup:
- Prepare 3 pounds (1 1/2 kg) whole butternut squash halved lengthwise and seeds removed
- Prepare 2 carrots peeled and diced
- Make ready 1/4 cup olive oil (for roasting option)
- Take 2 teaspoons salt
- Make ready 1 teaspoon cracked black pepper to taste
- Make ready 1 large onion cut into wedges
- Take 6 cloves garlic minced or grated
- Make ready 3-4 cups low sodium chicken stock (or broth) – use veggie broth or stock for a vegetarian option
- Take 2 beef or chicken bouillon cubes crumbled – use vegetable stock powder for a vegetarian option
- Get 1/2 cup half and half (or heavy cream)
- Prepare Parsley to sprinkle
Roasted Butternut Squash Soup is a cold-weather staple! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor. Vegan, Vegetarian, and T-Rex toppings available, so there's something for everyone! Roasting the butternut squash until caramelized and tender is.
Steps to make Roasted Butternut Squash Soup:
- ROASTED BUTTERNUT SQUASH SOUP: - Preheat the oven to 400°F (200°C). Lightly grease a large baking pan. - Place squash on the pan, cut-side up (skin-side down). Arrange onion, garlic and carrots around the pan.
- Drizzle ingredients with the oil and season with salt and pepper. Rub seasonings all over each veggie and inside the squash. - Flip squash cut-side down and rub any of the oil/seasonings left on the pan over the skin. Roast until squash is fork tender and completely cooked through (about 50-55 minutes).
- Allow to cool slightly (about 10 minutes). When cool enough to touch, scoop the flesh out of the skin.
- BLENDER: - Place roasted veggies, 3 cups of stock and bouillon cubes into a blender. (You may need to work in batches of two or three depending on the size of your blender.) Blend until smooth. Be careful with the steam that may lift out from the center of the lid. Transfer soup into a pot and warm over medium heat to serve. (Check thickness and add remaining stock, if needed, to thin It out.)
- FOR STICK/IMMERSION BLENDER: - Place roasted veggies, 3 cups of stock and bouillon into a large pot over medium heat. Use an immersion blender and blend until smooth. Warm up over medium heat, if needed.
- TO SERVE: - Stir in the half and half or cream. Add in any preferred spices (a pinch of ground cinnamon or nutmeg). Adjust salt and pepper, if needed. Sprinkle parsley, Serve immediately with toasted bread slices.
- Please don't forget to tag @appetizing.adventure on Instagram with a picture if you try this recipe!
Learn to make a delicious roasted butternut squash soup blended with sautéed onions and tart apples. You may unsubscribe at any time. This is definitely the easiest and best way to make rich-tasting butternut squash soup, without having to peel and dice a large, awkwardly shaped vegetable. It was a silky butternut squash soup that first converted me. Since then, I've tried all kinds of butternut squash soup.
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