Roasted butternut squash soup. 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. Butter is Better than Cream A little bit of butter rounds out the flavor and makes it truly irresistible, without weighing down the soup like heavy cream tends to do. Roasted Butternut Squash Soup The PERFECT butternut squash soup with plenty of natural sweetness, a bit of spice, and unbelievably creamy texture.
Flavorful roasted butternut squash is blended into a silky puree, then finished on the stovetop with butter, maple syrup, and spices. How To Make Butternut Squash Soup Slice it in half and remove the seeds. Scoop out the flesh and add to a large saucepan.
Hello everybody, it's me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, roasted butternut squash soup. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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. Butter is Better than Cream A little bit of butter rounds out the flavor and makes it truly irresistible, without weighing down the soup like heavy cream tends to do. Roasted Butternut Squash Soup The PERFECT butternut squash soup with plenty of natural sweetness, a bit of spice, and unbelievably creamy texture.
Roasted butternut squash soup is one of the most favored of recent trending foods on earth. It's simple, it's fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Roasted butternut squash soup is something that I've loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook roasted butternut squash soup using 0 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Roasted butternut squash soup:
Squeeze the roasted garlic from the skins and throw away the skins. Use a spoon to scrape out the flesh; set aside, discarding the skin. In a large pot set over medium heat, melt the butter. Place the butternut squash on the prepared baking sheet.
Instructions to make Roasted butternut squash soup:
- Step 1 Preheat oven to 425 F. Drissle squash with olive oil. Sprinkle with salt n pepper. Roast until tender if whole squash, place face down for 50 min. If cubed, shorter..
- Step 2 Cook shallots or onions in oil until golden. Add garlic for last minute. Add both to blender..
- Step 3 Add slightly cooled squash to blender. Add maple syrup, nutmeg, few twists of black pepper and 3 cups of vegetable/chicken broth..
- Step 4 Blend on high. Avoid hot steam from escaping from the lid. Lend until ultra creamy..
- Step 5 Add 2 tablespoons melted butter and more salt n pepper to taste. If required, more broth..
- Step 6 Option - add Celery and carrot to roasting process. Even potatoes..
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. Tip the prepared squash into a large, resealable freezer bag with the onion, carrots and red pepper. Add half the oil and salt and pepper and toss.
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