How to Cook Perfect Roasted Butternut Squash Soup

Roasted Butternut Squash Soup. 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.

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! You can have Roasted Butternut Squash Soup using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Roasted Butternut Squash Soup

1. You need 1 of Butternut Squash.
2. You need of Drizzle Olive Oil.
3. You need of Fresh ground Black Pepper.
4. Prepare 1 tsp of veg oil.
5. It's 1 of large onion.
6. Prepare 2 sticks of celery.
7. You need 2 of large carrotts.
8. You need 2 pints of veg stock.
9. Prepare 1/4 of freshly grated nutmeg.
10. Prepare of Salt and pepper to your taste.

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.) Learn to make a delicious roasted butternut squash soup blended with sautéed onions and tart apples. You may unsubscribe at any time. This is definitely the easiest and best way to make rich-tasting butternut squash soup, without having to peel and dice a large, awkwardly shaped vegetable.

Roasted Butternut Squash Soup instructions

1. Half Butternut Squash and remove seeds. Drizzle with oil and grind fresh black pepper over. Place in baking dish. Put in oven 180° for about 1.25 hrs and then test for tenderness..
2. In large saucepan or stock pot put the veg oil, onion celery and carrots and gently sweat down..
3. Scoop out the Butternut Squash from its skin. I use a grapefruit serrated spoon. Chop and add to pan of veg.
4. Add stock and nutmeg, bring to boil and simmer for 30mins. Check all veg is soft. Season to your taste..
5. Allow to cool for 10mins or so. Either use a hand blender or liquidiser. Blend til smooth. Put back in stockpot if liquidiser is used. Add hot water if you prefer thinner soup. Serve hot with crusty bread or flat breads..

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. This Butternut Squash Soup recipe is creamy and delicious, without being loaded up with heavy cream.