Easiest Way to Prepare Quick Roasted Butternut Squash Soup

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, roasted butternut squash soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and makes the soup easier to prepare (as you don't have to cut the butternut squash). 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.

Roasted Butternut Squash Soup is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Roasted Butternut Squash Soup is something that I’ve loved my entire life.

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

The ingredients needed to make Roasted Butternut Squash Soup:

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

This soup is super easy to make. All you have to do is literally throw your ingredients into a roasting pan, let the oven do its work, then puree and serve. Watch the recipe video below for a quick one-minute demonstration. Butternut squash soup is a classic fall and winter soup recipe.

Instructions 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.

Watch the recipe video below for a quick one-minute demonstration. Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and. Butternut squash is something I didn't appreciate until I was an adult. (Along with most other vegetables.) It was a silky butternut squash soup that first converted me. Today I've got a super simple five-ingredient roasted butternut squash soup recipe for you—with three ways to spice it up!

So that’s going to wrap this up for this exceptional food roasted butternut squash soup recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!