Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, roasted butternut squash soup. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Roasted butternut squash soup is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Roasted butternut squash soup is something which I have 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 begin with this particular recipe, we have to prepare a few components. You can have roasted butternut squash soup using 13 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Roasted butternut squash soup:
- Make ready medium size butternut squash
- Make ready medium onion chopped
- Prepare vegetable stock
- Prepare cumin seeds
- Prepare Salt to season
- Get Black pepper
- Make ready vegetable oil
- Make ready olive oil
- Prepare grated ginger
- Prepare garlic
- Get fresh coriander chopped including the stalks
- Get Celery roughly chopped
- Make ready Pre heat oven to
You simply roast the squash with a couple diced potatoes until tender. (You can totally skip the potatoes but we love the starchy creaminess that they give the texture.) 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:
- Slice the squash place on a baking tray. Drizzle with some olive oil, season with salt.
- Bake in preheated oven 190 C until soft and roasted - approximately 15minutes
- Remove from oven, while still warm carefully peel the skin off. Rought chop the roasted squash
- Place a deep pan on the hob. Add onion followed by celery and rest of ingredients
- Cook on medium heat for 1 minute. Stirring to avoid burning.
- Add the chopped roasted squash. Mix all, leave to cook until soft. This won't take long since the butternut squash is almost cooked.
- Add the stock and leave to simmer. If too thick add some water.
- Using a hand blender to puree the soup. Taste and adjust seasoning. Add some chopped coriander, give it a little stir.
- 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! A classic roasted butternut squash soup, flavoured with a little apple and maple syrup. Vegetarian and dairy-free options, as well.
So that is going to wrap it up with this special food roasted butternut squash soup recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this webpage in your browser, and share it to your loved ones, colleague and friends. Thank you for reading, I hope My page becomes “the place to be” when it comes to roasted butternut squash soup cooking. Go on get cooking!
