Roasted Butternut Squash Soup
Roasted Butternut Squash Soup

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, roasted butternut squash soup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Roasted Butternut Squash Soup is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Roasted Butternut Squash Soup is something that I have loved my entire life. They are fine and they look wonderful.

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. You'll only need eight basic ingredients to make this luscious soup: butternut squash, olive oil, butter, shallot, garlic, vegetable broth, maple syrup and nutmeg.

To get started with this particular recipe, we must first prepare a few components. You can have roasted butternut squash soup using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Roasted Butternut Squash Soup:
  1. Take whole butternut squash halved lengthwise and seeds removed
  2. Take carrots peeled and diced
  3. Get olive oil (for roasting option)
  4. Get salt
  5. Prepare cracked black pepper to taste
  6. Make ready large onion cut into wedges
  7. Get garlic minced or grated
  8. Get low sodium chicken stock (or broth) – use veggie broth or stock for a vegetarian option
  9. Get beef or chicken bouillon cubes crumbled – use vegetable stock powder for a vegetarian option
  10. Make ready half and half (or heavy cream)
  11. Get Parsley to sprinkle

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. 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.

Instructions to make Roasted Butternut Squash Soup:
  1. ROASTED BUTTERNUT SQUASH SOUP: - Preheat the oven to 400°F (200°C). Lightly grease a large baking pan. - Place squash on the pan, cut-side up (skin-side down). Arrange onion, garlic and carrots around the pan.
  2. Drizzle ingredients with the oil and season with salt and pepper. Rub seasonings all over each veggie and inside the squash. - Flip squash cut-side down and rub any of the oil/seasonings left on the pan over the skin. Roast until squash is fork tender and completely cooked through (about 50-55 minutes).
  3. Allow to cool slightly (about 10 minutes). When cool enough to touch, scoop the flesh out of the skin.
  4. BLENDER: - Place roasted veggies, 3 cups of stock and bouillon cubes into a blender. (You may need to work in batches of two or three depending on the size of your blender.) Blend until smooth. Be careful with the steam that may lift out from the center of the lid. Transfer soup into a pot and warm over medium heat to serve. (Check thickness and add remaining stock, if needed, to thin It out.)
  5. FOR STICK/IMMERSION BLENDER: - Place roasted veggies, 3 cups of stock and bouillon into a large pot over medium heat. Use an immersion blender and blend until smooth. Warm up over medium heat, if needed.
  6. TO SERVE: - Stir in the half and half or cream. Add in any preferred spices (a pinch of ground cinnamon or nutmeg). Adjust salt and pepper, if needed. Sprinkle parsley, Serve immediately with toasted bread slices.
  7. Please don't forget to tag @appetizing.adventure on Instagram with a picture if you try this recipe!

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. This soup has a very creamy consistency but is completely dairy-free except for the optional garnish of sour cream (I did this on purpose due to a guest who is allergic to dairy).

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