Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, roasted butternut squash soup. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Roasted Butternut Squash Soup is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Roasted Butternut Squash Soup is something that I have loved my whole life. They’re nice and they look wonderful.
Watch how to make the best butternut squash soup in this short video! The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. Butternut squash soup is a classic fall and winter soup recipe.
To begin with this recipe, we have to first prepare a few ingredients. You can have roasted butternut squash soup using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Roasted Butternut Squash Soup:
- Prepare butternut squash (3lb) cut into 1-inch chunks
- Make ready Onion diced
- Get red bell pepper, chopped
- Make ready bacon, diced
- Take olive oil
- Make ready garlic
- Make ready kosher salt
- Prepare Ground black pepper
- Make ready red pepper flakes
- Prepare bacon
- Get dried thyme
- Take chicken stock
- Make ready Goat cheese
- Take Chopped chives
Learn to make a delicious roasted butternut squash soup blended with sautéed onions and tart apples. 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. It was a silky butternut squash soup that first converted me. Since then, I've tried all kinds of butternut squash soup.
Steps to make Roasted Butternut Squash Soup:
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place butternut squash, onion, bell pepper and diced bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 30-35 minutes, until butternut squash is tender, stirring at halftime.
- While squash is in the oven, heat a large skillet over medium high heat. Add rest of bacon strips and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.
- Serve immediately, garnished with bacon, goat cheese and chives, if desired.
Today I've got a super simple five-ingredient roasted butternut squash soup recipe for you—with three ways to spice it up! This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible flavor For the best butternut squash soup, you'll want to use Roasted Butternut Squash. Because roasting caramelizes and intensifies the natural. Roasted Butternut Squash Soup is a cold-weather staple!
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