Recipe of Ultimate Roasted Butternut Squash Soup

Roasted Butternut Squash Soup. Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and makes the soup easier to prepare (as you don't have to cut the butternut squash). Watch how to make the best butternut squash soup in this short video!

If you're feeling like something a bit more substantial, try this topped with a handful of crispy bacon or diced ham. All Reviews for Chef John's Roasted Butternut Squash Soup. This soup is super easy to make.

Hey everyone, it's Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, roasted butternut squash soup. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and makes the soup easier to prepare (as you don't have to cut the butternut squash). Watch how to make the best butternut squash soup in this short video!

Roasted Butternut Squash Soup is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It's easy, it's fast, it tastes yummy. They are fine and they look wonderful. Roasted Butternut Squash Soup is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook roasted butternut squash soup using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Roasted Butternut Squash Soup:

1. {Take 3 pounds (1 1/2 kg) of whole butternut squash halved lengthwise and seeds removed.
2. {Make ready 2 of carrots peeled and diced.
3. {Make ready 1/4 cup of olive oil (for roasting option).
4. {Get 2 teaspoons of salt.
5. {Get 1 teaspoon of cracked black pepper to taste.
6. {Take 1 of large onion cut into wedges.
7. {Take 6 cloves of garlic minced or grated.
8. {Take 3-4 cups of low sodium chicken stock (or broth) -- use veggie broth or stock for a vegetarian option.
9. {Take 2 of beef or chicken bouillon cubes crumbled -- use vegetable stock powder for a vegetarian option.
10. {Prepare 1/2 cup of half and half (or heavy cream).
11. {Prepare of Parsley to sprinkle.

All you have to do is literally throw your ingredients into a roasting pan, let the oven do its work, then puree and serve. Watch the recipe video below for a quick one-minute demonstration. 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.

Steps to make Roasted Butternut Squash Soup:

1. ROASTED BUTTERNUT SQUASH SOUP: Preheat the oven to 400°F (200°C). Lightly grease a large baking pan. Place squash on the pan, cut-side up (skin-side down). Arrange onion, garlic and carrots around the pan..
2. Drizzle ingredients with the oil and season with salt and pepper. Rub seasonings all over each veggie and inside the squash. Flip squash cut-side down and rub any of the oil/seasonings left on the pan over the skin. Roast until squash is fork tender and completely cooked through (about 50-55 minutes)..
3. Allow to cool slightly (about 10 minutes). When cool enough to touch, scoop the flesh out of the skin..
4. BLENDER: Place roasted veggies, 3 cups of stock and bouillon cubes into a blender. (You may need to work in batches of two or three depending on the size of your blender.) Blend until smooth. Be careful with the steam that may lift out from the center of the lid. Transfer soup into a pot and warm over medium heat to serve. (Check thickness and add remaining stock, if needed, to thin It out.).
5. FOR STICK/IMMERSION BLENDER: Place roasted veggies, 3 cups of stock and bouillon into a large pot over medium heat. Use an immersion blender and blend until smooth. Warm up over medium heat, if needed..
6. TO SERVE: Stir in the half and half or cream. Add in any preferred spices (a pinch of ground cinnamon or nutmeg). Adjust salt and pepper, if needed. Sprinkle parsley, Serve immediately with toasted bread slices..
7. Please don't forget to tag @appetizing.adventure on Instagram with a picture if you try this recipe!.

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. Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and. Roasted Butternut Squash Soup is a cold-weather staple!

So that is going to wrap this up for this special food roasted butternut squash soup recipe. Thanks so much for reading. I am confident you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!