Easiest Way 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 13 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Roasted butternut squash soup

1. You need 1 of medium size butternut squash.
2. Prepare 1 of medium onion chopped.
3. It's 2-3 cups of vegetable stock.
4. You need 1 tsp of cumin seeds.
5. Prepare of Salt to season.
6. You need of Black pepper.
7. It's 2 Tbs of vegetable oil.
8. You need 1 Tbs of olive oil.
9. It's 1 tsp of grated ginger.
10. It's 1 clove of garlic.
11. It's Handful of fresh coriander chopped including the stalks.
12. It's of Celery roughly chopped.
13. You need 190 C of Pre heat oven to.

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. Slice the squash place on a baking tray. Drizzle with some olive oil, season with salt..
2. Bake in preheated oven 190 C until soft and roasted - approximately 15minutes.
3. Remove from oven, while still warm carefully peel the skin off. Rought chop the roasted squash.
4. Place a deep pan on the hob. Add onion followed by celery and rest of ingredients.
5. Cook on medium heat for 1 minute. Stirring to avoid burning..
6. Add the chopped roasted squash. Mix all, leave to cook until soft. This won't take long since the butternut squash is almost cooked..
7. Add the stock and leave to simmer. If too thick add some water..
8. Using a hand blender to puree the soup. Taste and adjust seasoning. Add some chopped coriander, give it a little stir..
9. Serve warm with slice of toast. You can sprinkle grated cheese while serving.

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.