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Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, roasted butternut squash soup. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Roasted Butternut Squash Soup is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Roasted Butternut Squash Soup is something that I’ve loved my whole 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.
To get started with this particular recipe, we have to prepare a few components. You can cook roasted butternut squash soup using 10 ingredients and 5 steps. Here is how you cook it.
Ingredients of Roasted Butternut Squash Soup:
- Make ready Butternut Squash
- Take Drizzle Olive Oil
- Make ready Fresh ground Black Pepper
- Take veg oil
- Make ready large onion
- Get celery
- Make ready large carrotts
- Make ready veg stock
- Take freshly grated nutmeg
- Make ready Salt and pepper to your taste
But today we're roasting the butternut squash, which gives so much more depth of flavor and. Add roasted squash and potatoes and pour over chicken broth. Roasted Butternut Squash Soup is a cold-weather staple! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor.
This Is 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.
Vegan, Vegetarian, and T-Rex toppings available, so there's something for everyone! Roasting the butternut squash until caramelized and tender is. This delicious 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!!
Don’t neglect to exercise the recipes above, to consume with family in the house. Attempt to compare it with the recipe you have. Is it better or less. Please blend it to make it taste much better.
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