Roasted Butternut Squash Soup
Roasted Butternut Squash Soup

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, roasted butternut squash soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Roasted Butternut Squash Soup is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Roasted Butternut Squash Soup is something that I’ve loved my whole 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 have to first prepare a few components. You can cook roasted butternut squash soup using 8 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Butternut Squash Soup:
  1. Prepare Butter squash, peeled and de-seeded
  2. Prepare onion
  3. Prepare vegetable oil
  4. Take finely chopped garlic
  5. Get back rashes of bacon in small pieces
  6. Make ready Vegetable stock
  7. Take Salt and black pepper
  8. Get Cooking cream or thick natural yoghurt as required

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. Here are the ingredients
  2. Cut the squash into thick pieces, place on a lightly oiled baking sheet and roast for 25 minutes in a hot oven until the flesh is soft and golden brown
  3. Sweat the onions and garlic in the oil without colouring for 5 minutes
  4. Add the bacon and cook it till brown
  5. Add the roasted squash, pour in the stock and bring to boil. Simmer for 20 minutes
  6. Allow to cool before blending. Blend it till smooth, reheat over a low medium heat, season lightly, add the cooking cream
  7. Serve it while hot as an appetizer

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 for this special food roasted butternut squash soup recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!