Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, roasted butternut squash soup. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Roasted Butternut Squash Soup is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Roasted Butternut Squash Soup is something which I have loved my entire life. They’re fine and they look fantastic.

Heat the olive oil in a large saucepan over medium heat until hot. You'll only need eight basic ingredients to make this luscious soup: butternut squash, olive oil, butter, shallot, garlic, vegetable broth, maple syrup and nutmeg. To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown … Sprinkle with salt, pepper and drizzle oil over top.

To get started with this recipe, we must first prepare a few ingredients. You can have roasted butternut squash soup using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Roasted Butternut Squash Soup:

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

The secret to the most intense, sweetest flavor is to roast the squash until deeply browned and caramelized in the oven, then purée it with a base of browned butter and golden sautéed onions. A dollop of sour cream-spiked, cinnamon- and nutmeg-spiced whipped cream and frizzled sage leaves top off this wintertime. Plus, butternut squash is full of vitamins A and C, among other nutrients. The roasted squash caramelizes giving the soup that extra depth of flavor.

Steps to make Roasted Butternut Squash Soup:

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.

Plus, butternut squash is full of vitamins A and C, among other nutrients. The roasted squash caramelizes giving the soup that extra depth of flavor. Butternut Squash Soup Recipes Savory, sweet and nutritious, butternut squash is versatile and delicious. We've chosen some of our favorite recipes that showcase this seasonal vegetable. Butternut Squash Soup Recipes Find warm and delicious butternut squash soups in different versions: creamy, vegan, with chicken, with apples, roasted butternut squash soups and more!

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