Roasted Butternut Soup. Start the soup: Drizzle olive oil into large roasting pan. Add onion, carrots, garlic cloves, and a big pinch of salt; toss until vegetables are coated in oil. Place squash halves onto the chopped vegetables with the cut sides facing up.
Stir to combine, then bring to a simmer over medium heat. Scoop out the butternut squash flesh and add to a blender along with the garlic. Remove the center piece to allow steam to escape and place a clean towel over the opening.
Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, roasted butternut soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Start the soup: Drizzle olive oil into large roasting pan. Add onion, carrots, garlic cloves, and a big pinch of salt; toss until vegetables are coated in oil. Place squash halves onto the chopped vegetables with the cut sides facing up.
Roasted Butternut Soup is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It's easy, it is fast, it tastes yummy. Roasted Butternut Soup is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook roasted butternut soup using 0 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Butternut Soup:
Slice squash vertically down the center, scoop out the seeds, and place the halves cut-side down on a baking sheet lined with parchment paper. Slice it in half and remove the seeds. Slice the ends off the butternut squash. Making a flat surface on the ends is key, so you can stand the butternut squash up on the bulb end and slice through it lengthwise.
Instructions to make Roasted Butternut Soup:
- Step 1 Preheat your oven to 425°F. Cut the squash in half length wise (top to bottom). Remove the seeds with a spoon. (You can save the seeds for roasting as garnish or just snacking).
- Step 2 Drizzle the inside of both halves with oil and generously salt and pepper. Rub the oil to coat evenly..
- Step 3 Place on a parchment lined tray face down (skin side up) and roast for 50 minutes. It's OK if the skin darkens or even bubbles a little..
- Step 4 When the squash is done, remove from oven and let cool..
- Step 5 In a large sauce pan, heat 1Tbs of oil on medium. Once the oil is hot, add the onion and saute until translucent. Add the garlic and saute until fragrant (A minute or so)..
- Step 6 Add rosemary, sage, and ginger. Mix thoroughly. Then add stock..
- Step 7 As the pan heats to a simmer, peel the skin off of the squash. (I like to cut it into 3rds and peel it off in sections). Then add the squash to the pan and simmer for 20-30 minutes..
- Step 8 Working in batches if necessary, blend everything together until smooth..
- Step 9 Garnish with the roasted seeds of the squash, herbs, or cream if you'd like. Serve and enjoy.
Once that's done, use a spoon to scoop out the seeds and membrane. Peel the squash with a vegetable peeler. Place in a large bowl and. Scoop out the flesh and add to a large saucepan. Squeeze the roasted garlic from the skins and throw away the skins.
So that is going to wrap it up with this exceptional food roasted butternut soup recipe. Thank you very much for your time. I'm sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!