Roasted butternut squash soup
Roasted butternut squash soup

Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, roasted butternut squash soup. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Roasted butternut squash soup is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s 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 recipe, we have to first prepare a few components. You can cook roasted butternut squash soup using 13 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Roasted butternut squash soup:
  1. Take 1 medium size butternut squash
  2. Get 1 medium onion chopped
  3. Make ready 2-3 cups vegetable stock
  4. Make ready 1 tsp cumin seeds
  5. Make ready Salt to season
  6. Get Black pepper
  7. Prepare 2 Tbs vegetable oil
  8. Get 1 Tbs olive oil
  9. Make ready 1 tsp grated ginger
  10. Take 1 clove garlic
  11. Make ready Handful fresh coriander chopped including the stalks
  12. Prepare Celery roughly chopped
  13. Make ready 190 C Pre heat oven to

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.

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

It was a silky butternut squash soup that first converted me. Since then, I've tried all kinds of butternut squash soup. Today I've got a super simple five-ingredient roasted butternut squash soup recipe for you—with three ways to spice it up! Learn to make a delicious roasted butternut squash soup blended with sautéed onions and tart apples. 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.

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