Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, roasted butternut squash soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. 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 well liked of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Roasted Butternut Squash Soup is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook roasted butternut squash soup using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Butternut Squash Soup:

1. Get 1 Butternut Squash
2. Prepare Drizzle Olive Oil
3. Make ready Fresh ground Black Pepper
4. Take 1 tsp veg oil
5. Get 1 large onion
6. Take 2 sticks celery
7. Take 2 large carrotts
8. Make ready 2 pints veg stock
9. Take 1/4 freshly grated nutmeg
10. Make ready Salt and pepper to your taste

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:

1. 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.
2. In large saucepan or stock pot put the veg oil, onion celery and carrots and gently sweat down.
3. Scoop out the Butternut Squash from its skin. I use a grapefruit serrated spoon. Chop and add to pan of veg
4. Add stock and nutmeg, bring to boil and simmer for 30mins. Check all veg is soft. Season to your taste.
5. 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.

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.

So that is going to wrap this up for this exceptional food roasted butternut squash soup recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!