Roasted butternut squash soup
Roasted butternut squash soup

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, roasted butternut squash soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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. Butternut squash soup is a classic fall and winter soup recipe.

Roasted butternut squash soup is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Roasted butternut squash soup is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have roasted butternut squash soup using 13 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Roasted butternut squash soup:
  1. Get 1 medium size butternut squash
  2. Take 1 medium onion chopped
  3. Get 2-3 cups vegetable stock
  4. Get 1 tsp cumin seeds
  5. Make ready Salt to season
  6. Take Black pepper
  7. Take 2 Tbs vegetable oil
  8. Get 1 Tbs olive oil
  9. Get 1 tsp grated ginger
  10. Make ready 1 clove garlic
  11. Take Handful fresh coriander chopped including the stalks
  12. Take Celery roughly chopped
  13. Take 190 C Pre heat oven to

Roasted Butternut Squash Soup is a cold-weather staple! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor. Vegan, Vegetarian, and T-Rex toppings available, so there's something for everyone! Roasting the butternut squash until caramelized and tender is.

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

It was a silky butternut squash soup that first converted me. Since then, I've tried all kinds of butternut squash soup. Today I've got a super simple five-ingredient roasted butternut squash soup recipe for you—with three ways to spice it up! This vegan butternut squash soup is simply the best. It's vibrant and colorful and richly flavored.

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