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Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, roasted butternut squash soup. One of my favorites. This time, I will make it a 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 popular of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Roasted butternut squash soup is something that I’ve loved my whole life.
To get started with this particular 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 cook that.
Components of Roasted butternut squash soup:
- Make ready medium size butternut squash
- Make ready medium onion chopped
- Get vegetable stock
- Take cumin seeds
- Prepare Salt to season
- Prepare Black pepper
- Get vegetable oil
- Take olive oil
- Get grated ginger
- Make ready garlic
- Get fresh coriander chopped including the stalks
- Prepare Celery roughly chopped
- Make ready Pre heat oven to
But today we're roasting the butternut squash, which gives so much more depth of flavor and. Add roasted squash and potatoes and pour over chicken broth. Roasted Butternut Squash Soup is a cold-weather staple! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor.
Instructions To Make Roasted butternut squash soup:
- Slice the squash place on a baking tray. Drizzle with some olive oil, season with salt.
- Bake in preheated oven 190 C until soft and roasted - approximately 15minutes
- Remove from oven, while still warm carefully peel the skin off. Rought chop the roasted squash
- Place a deep pan on the hob. Add onion followed by celery and rest of ingredients
- Cook on medium heat for 1 minute. Stirring to avoid burning.
- Add the chopped roasted squash. Mix all, leave to cook until soft. This won't take long since the butternut squash is almost cooked.
- Add the stock and leave to simmer. If too thick add some water.
- Using a hand blender to puree the soup. Taste and adjust seasoning. Add some chopped coriander, give it a little stir.
- Serve warm with slice of toast. You can sprinkle grated cheese while serving
Vegan, Vegetarian, and T-Rex toppings available, so there's something for everyone! Roasting the butternut squash until caramelized and tender is. This delicious roasted butternut squash soup sums up the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more? Which also means that there is no cream, no milk, no butter!!
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