Recipe of Quick ROASTED BUTTERNUT SOUP #Charityrecipe #4weekschallenge

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, roasted butternut soup #charityrecipe #4weekschallenge. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Meanwhile, in a large pot over. For the soup: Heat the olive oil in a large saucepan over medium heat until hot. 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.

ROASTED BUTTERNUT SOUP #Charityrecipe #4weekschallenge is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. ROASTED BUTTERNUT SOUP #Charityrecipe #4weekschallenge is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook roasted butternut soup #charityrecipe #4weekschallenge using 8 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make ROASTED BUTTERNUT SOUP #Charityrecipe #4weekschallenge:

1. Make ready 1 butternut squash
2. Get 1 red onion
3. Make ready 2 carrots
4. Take Freshly crushed black pepper
5. Make ready to taste Salt
6. Get Crushed garlic, ginger paste
7. Make ready 1 stalk Leek
8. Make ready 1 stalk Celery

Brush with oil; wrap in heavy-duty foil. My butternut squash soup is ultra creamy and full of complex roasted butternut squash flavor. This traditional butternut squash soup will round out your fall and winter meals. Toss with olive oil and roast the squash in the oven (as directed), until tender.

Steps to make ROASTED BUTTERNUT SOUP #Charityrecipe #4weekschallenge:

1. Peel, deseed the squash and cut it into cubes. Set aside
2. Take the onion, leeks, celery and carrots and chop into medium cubes.
3. Under medium heat, place 3tablespoons of vegetable oil in a pot and let heat.
4. Add the chopped onions, sweat them gently, not letting them brown, then add the garlic ginger paste, leeks and celery and cook them gently till they soften.
5. Next, add in the chopped carrots and the chopped squash into the pot. Stir to mix.
6. Add the salt and pepper to taste then add in water or vegetable stock(if available) till just about covers the squash. Cover and let cook for about 15min till the squash is soft and cooked.
7. Take pot off heat.
8. Using a food processed or blender, liquidise the cooked squash, then return the blended soup to pot under low heat.
9. Let simmer for 2 min. Then correct seasoning.
10. Serve while hot together with bread rolls or sliced baguette.

This traditional butternut squash soup will round out your fall and winter meals. 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. Pierce each squash half several times with toothpick or skewer. Using large spoon, scrape squash into processor; discard peel.

So that’s going to wrap it up with this special food roasted butternut soup #charityrecipe #4weekschallenge recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!