Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, roasted butternut squash soup. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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.
Roasted Butternut Squash Soup is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Roasted Butternut Squash Soup is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can have roasted butternut squash soup using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Butternut Squash Soup:
- Get 1 butternut squash (3lb) cut into 1-inch chunks
- Get 1 Onion diced
- Take 1 red bell pepper, chopped
- Make ready 4 slices bacon, diced
- Take 2 tablespoons olive oil
- Prepare 4 cloves garlic
- Make ready to taste kosher salt
- Prepare to taste Ground black pepper
- Prepare to taste red pepper flakes
- Get 4 slices bacon
- Make ready 1/2 teaspoon dried thyme
- Get 2 1/2 cups chicken stock
- Make ready Goat cheese
- Prepare Chopped chives
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:
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place butternut squash, onion, bell pepper and diced bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 30-35 minutes, until butternut squash is tender, stirring at halftime.
- While squash is in the oven, heat a large skillet over medium high heat. Add rest of bacon strips and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.
- Serve immediately, garnished with bacon, goat cheese and chives, if desired.
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.
So that is going to wrap it up with this special food roasted butternut squash soup recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
