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Hello Mom, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, roasted butternut squash soup. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Roasted Butternut Squash Soup is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Roasted Butternut Squash Soup is something which I’ve loved my whole life. They’re nice and they look fantastic.
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.
To begin with this recipe, we have to first prepare a few components. You can have roasted butternut squash soup using 14 ingredients and 7 steps. Here is how you cook that.
What needs to be prepared of Roasted Butternut Squash Soup:
- Take butternut squash (3lb) cut into 1-inch chunks
- Get Onion diced
- Get red bell pepper, chopped
- Take bacon, diced
- Prepare olive oil
- Make ready garlic
- Take kosher salt
- Get Ground black pepper
- Prepare red pepper flakes
- Get bacon
- Get dried thyme
- Take chicken stock
- Take Goat cheese
- Take Chopped chives
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.
Step by step To Make Roasted Butternut Squash Soup:
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place butternut squash, onion, bell pepper and diced bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 30-35 minutes, until butternut squash is tender, stirring at halftime.
- While squash is in the oven, heat a large skillet over medium high heat. Add rest of bacon strips and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.
- Serve immediately, garnished with bacon, goat cheese and chives, if desired.
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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