Hello everybody, it is Brad, welcome to our recipe site. 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’m gonna make it a little bit tasty. This will be really delicious.
Savory Seasonings & Beans Simmered So You Can Make Chili In Minutes. 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.
Roasted Butternut Squash Soup is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Roasted Butternut Squash Soup is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook roasted butternut squash soup using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Butternut Squash Soup:
- Make ready 1 butternut squash (3lb) cut into 1-inch chunks
- Take 1 Onion diced
- Take 1 red bell pepper, chopped
- Take 4 slices bacon, diced
- Prepare 2 tablespoons olive oil
- Prepare 4 cloves garlic
- Prepare to taste kosher salt
- Prepare to taste Ground black pepper
- Prepare to taste red pepper flakes
- Prepare 4 slices bacon
- Take 1/2 teaspoon dried thyme
- Make ready 2 1/2 cups chicken stock
- Take Goat cheese
- Take Chopped chives
Use your hands to toss everything around so it's easily coated. 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 an absolute cold-weather staple.
Instructions to make Roasted Butternut Squash Soup:
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place butternut squash, onion, bell pepper and diced bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 30-35 minutes, until butternut squash is tender, stirring at halftime.
- While squash is in the oven, heat a large skillet over medium high heat. Add rest of bacon strips and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.
- Serve immediately, garnished with bacon, goat cheese and chives, if desired.
If you don't care for a spicy soup, omit the cayenne pepper. Smooth and silky butternut squash soup is an absolute cold-weather staple. The secret to the most intense, sweetest flavor is to roast the squash until deeply browned and caramelized in the oven, then purée it with a base of browned butter and golden sautéed onions. A dollop of sour cream-spiked, cinnamon- and nutmeg-spiced whipped cream and frizzled sage leaves top off this wintertime. The roasted squash caramelizes giving the soup that extra depth of flavor.
So that is going to wrap this up with this exceptional food roasted butternut squash soup recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
