Recipe of Speedy Roasted Butternut Squash Soup

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, roasted butternut squash soup. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Remove from oven and let cool slightly. Meanwhile, in a large pot over.

Roasted Butternut Squash Soup is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Roasted Butternut Squash Soup is something that I’ve loved my entire life.

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 can achieve it.

The ingredients needed to make Roasted Butternut Squash Soup:

1. Make ready 3 pounds (1 1/2 kg) whole butternut squash halved lengthwise and seeds removed
2. Get 2 carrots peeled and diced
3. Make ready 1/4 cup olive oil (for roasting option)
4. Take 2 teaspoons salt
5. Make ready 1 teaspoon cracked black pepper to taste
6. Prepare 1 large onion cut into wedges
7. Prepare 6 cloves garlic minced or grated
8. Make ready 3-4 cups low sodium chicken stock (or broth) – use veggie broth or stock for a vegetarian option
9. Take 2 beef or chicken bouillon cubes crumbled – use vegetable stock powder for a vegetarian option
10. Take 1/2 cup half and half (or heavy cream)
11. Take Parsley to sprinkle

Butter is Better than Cream A little bit of butter rounds out the flavor and makes it truly irresistible, without weighing down the soup like heavy cream tends to do. 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. Butternut Squash Soup Recipes Savory, sweet and nutritious, butternut squash is versatile and delicious.

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!

If you don't care for a spicy soup, omit the cayenne pepper. Butternut Squash Soup Recipes Savory, sweet and nutritious, butternut squash is versatile and delicious. We've chosen some of our favorite recipes that showcase this seasonal vegetable. Plus, butternut squash is full of vitamins A and C, among other nutrients. If you want to make this soup even healthier, you could stir in Greek yogurt instead of heavy cream to boost the protein.

So that’s going to wrap it up for this exceptional food roasted butternut squash soup recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!