Roasted butternut squash soup. A simple and creamy butternut squash soup recipe with only eight ingredients. Learn how to roast the butternut squash, sauté the shallot and garlic, and blend the soup in a stand blender for a rich and flavorful result. Serve it with grilled cheese sandwiches, salads, or as a make-ahead option.
Garlic, onion, and a bit of seasoning simply highlight the taste of the vegetable. In this easy soup, butternut squash remains the star of the show! Flavorful roasted butternut squash is blended into a silky puree, then finished on the stovetop with butter, maple syrup, and spices.
Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, roasted butternut squash soup. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Roasted butternut squash soup is one of the most well liked of current trending foods in the world. It's enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Roasted butternut squash soup is something which I've loved my whole life. They are fine and they look wonderful.
A simple and creamy butternut squash soup recipe with only eight ingredients. Learn how to roast the butternut squash, sauté the shallot and garlic, and blend the soup in a stand blender for a rich and flavorful result. Serve it with grilled cheese sandwiches, salads, or as a make-ahead option.
To get started with this recipe, we must first prepare a few ingredients. You can cook roasted butternut squash soup using 0 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Roasted butternut squash soup:
How To Make Butternut Squash Soup Slice it in half and remove the seeds. Use a spoon to scrape out the flesh; set aside, discarding the skin. In a large pot set over medium heat, melt the butter. Scoop out the flesh and add to a large saucepan.
Steps to make Roasted butternut squash soup:
- Step 1 Preheat the oven at 425°F. Place the butternut on a sheet pan and drizzle with olive oil. Bake until is tender and has a nice brown golden color. Save some of the roasted butternut squash for garnish..
- Step 2 Heat up at moderate temperature the olive oil in a large cooking pot. Sauté onions and garlic until it starts browning..
- Step 3 Add the roasted butternut squash, vegetable broth, nutmeg, salt, and pepper. Bring the liquid to a boil, lower the heat, and let it simmer for 10 minutes. With a hand-held blender liquify the soup until it is very smooth..
- Step 4 Dice the reserved roasted squash. Serve the soup in bowls and garnish with the diced roasted squash..
Squeeze the roasted garlic from the skins and throw away the skins. A great Fall soup or perfect for your holiday table! Butternut Squash: Cut the butternut squash in half length-wise and scoop out the seeds with a spoon. Place the seeds aside in a colander to prepare them for roasting. Place the butternut squash on the prepared baking sheet.
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