Recipe of Super Quick Roasted Butternut Squash Soup

Roasted Butternut Squash Soup Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

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).

Here is the best “Roasted Butternut Squash Soup” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Roasted Butternut Squash Soup

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

All Reviews for Chef John's Roasted Butternut Squash Soup.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!

Roasted Butternut Squash Soup step by step

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!.

But today we're roasting the butternut squash, which gives so much more depth of flavor and.My favorite fall soup of all time, roasted butternut squash soup is cheap, easy, nutrition, and absolutely delicious.If you're feeling like something a bit more substantial, try this topped with a handful of crispy bacon or diced ham.

This Butternut Squash soup from Delish.com is an easy and comforting fall meal.Roasting it before you make the soup is key to getting that caramelized, deeply sweet flavor in the squash that we all love. (Read this guide on how to roast the best butternut squash ever.) 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.