Roasted butternut squash soup
Roasted butternut squash soup

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, roasted butternut squash soup. One of my favorites food recipes. For mine, 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 favored of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Roasted butternut squash soup is something which I have loved my whole life. They’re nice 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 begin with this particular recipe, we have to prepare a few ingredients. 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:
  1. Take 1 medium size butternut squash
  2. Take 1 medium onion chopped
  3. Take 2-3 cups vegetable stock
  4. Get 1 tsp cumin seeds
  5. Get Salt to season
  6. Take Black pepper
  7. Make ready 2 Tbs vegetable oil
  8. Make ready 1 Tbs olive oil
  9. Make ready 1 tsp grated ginger
  10. Prepare 1 clove garlic
  11. Get Handful fresh coriander chopped including the stalks
  12. Prepare Celery roughly chopped
  13. Prepare 190 C 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:
  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! A classic roasted butternut squash soup, flavoured with a little apple and maple syrup. Vegetarian and dairy-free options, as well.

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