Roasted Butternut Squash Soup
Roasted Butternut Squash Soup

Hey everyone, I 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 food recipes. This time, I am going to make it a little 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’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Roasted Butternut Squash Soup is something that I’ve loved my whole life. They are nice and they look wonderful.

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. Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook roasted butternut squash soup using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Butternut Squash Soup:
  1. Make ready 3 pounds (1 1/2 kg) whole butternut squash halved lengthwise and seeds removed
  2. Get 2 carrots peeled and diced
  3. Get 1/4 cup olive oil (for roasting option)
  4. Prepare 2 teaspoons salt
  5. Make ready 1 teaspoon cracked black pepper to taste
  6. Make ready 1 large onion cut into wedges
  7. Make ready 6 cloves garlic minced or grated
  8. Make ready 3-4 cups low sodium chicken stock (or broth) – use veggie broth or stock for a vegetarian option
  9. Make ready 2 beef or chicken bouillon cubes crumbled – use vegetable stock powder for a vegetarian option
  10. Prepare 1/2 cup half and half (or heavy cream)
  11. Prepare Parsley to sprinkle

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. Smooth and silky butternut squash soup is a cold-weather staple. The secret to the most intense, sweetest flavor is to roast the squash until it's deeply browned and caramelized, then purée it with a base of browned butter and golden sautéed onions.

Steps to make Roasted Butternut Squash Soup:
  1. 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.
  2. 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).
  3. Allow to cool slightly (about 10 minutes). When cool enough to touch, scoop the flesh out of the skin.
  4. 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.)
  5. 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.
  6. 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.
  7. Please don't forget to tag @appetizing.adventure on Instagram with a picture if you try this recipe!

Smooth and silky butternut squash soup is a cold-weather staple. The secret to the most intense, sweetest flavor is to roast the squash until it's deeply browned and caramelized, then purée it with a base of browned butter and golden sautéed onions. 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?

So that is going to wrap it up with this exceptional food roasted butternut squash soup recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!