Roasted butternut squash soup
Roasted butternut squash soup

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special 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.

Roasted butternut squash soup is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Roasted butternut squash soup is something that I’ve loved my whole life. They are fine and they look wonderful.

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.

To get started with this recipe, we must first prepare a few ingredients. You can cook 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 medium size butternut squash
  2. Make ready medium onion chopped
  3. Make ready vegetable stock
  4. Prepare cumin seeds
  5. Prepare Salt to season
  6. Get Black pepper
  7. Get vegetable oil
  8. Take olive oil
  9. Prepare grated ginger
  10. Take garlic
  11. Prepare fresh coriander chopped including the stalks
  12. Get Celery roughly chopped
  13. Make ready Pre heat oven to

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. 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

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!

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