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Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, roasted butternut squash soup. One of my favorites. This time, I will make it a little bit tasty. 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 current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Roasted Butternut Squash Soup is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have roasted butternut squash soup using 14 ingredients and 7 steps. Here is how you cook it.
Ingredients of Roasted Butternut Squash Soup:
- Get butternut squash (3lb) cut into 1-inch chunks
- Prepare Onion diced
- Take red bell pepper, chopped
- Take bacon, diced
- Prepare olive oil
- Make ready garlic
- Prepare kosher salt
- Take Ground black pepper
- Make ready red pepper flakes
- Prepare bacon
- Make ready dried thyme
- Prepare chicken stock
- Take Goat cheese
- Get 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.
How to Process 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!!
That’s the dish for Roasted Butternut Squash Soup. Make sure you try it in your home, so that your friend or family have variety in terms of food.
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