Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, roasted butternut squash soup. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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.
Roasted Butternut Squash Soup is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Roasted Butternut Squash Soup is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook roasted butternut squash soup using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Butternut Squash Soup:
- Get butternut squash (3lb) cut into 1-inch chunks
- Take Onion diced
- Get red bell pepper, chopped
- Make ready bacon, diced
- Take olive oil
- Prepare garlic
- Prepare kosher salt
- Get Ground black pepper
- Take red pepper flakes
- Get bacon
- Prepare dried thyme
- Take chicken stock
- Take Goat cheese
- Get Chopped chives
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. This soup will work without them! You simply roast the squash with a couple diced potatoes until tender. (You can totally skip the potatoes but we love the starchy creaminess that they give the texture.) Roasted Butternut Squash Soup is a cold-weather staple!
Instructions 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.
We love this silky butternut soup served with spicy roasted chickpeas for extra flavor. Vegan, Vegetarian, and T-Rex toppings available, so there's something for everyone! Roasting the butternut squash until caramelized and tender is. Roasted Butternut Squash Soup - This easy butternut squash soup recipe is truly the best with its simple flavors - the sweetness of the roasted This simple butternut squash soup is a welcome addition to the vegan soup recipes and I look forward to making it many more times during the season. Learn how to make Roasted Butternut Squash Soup!
So that’s going to wrap it up for this exceptional food roasted butternut squash soup recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
