Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive 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.

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Roasted Butternut Squash Soup is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Roasted Butternut Squash Soup is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have roasted butternut squash soup using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Butternut Squash Soup:

1. Take 1 Butternut Squash
2. Prepare Drizzle Olive Oil
3. Make ready Fresh ground Black Pepper
4. Get 1 tsp veg oil
5. Make ready 1 large onion
6. Take 2 sticks celery
7. Make ready 2 large carrotts
8. Prepare 2 pints veg stock
9. Take 1/4 freshly grated nutmeg
10. Get Salt and pepper to your taste

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. Meanwhile, in a large pot over. Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. Sprinkle with salt, pepper and drizzle oil over top.

Instructions to make Roasted Butternut Squash Soup:

1. Half Butternut Squash and remove seeds. Drizzle with oil and grind fresh black pepper over. Place in baking dish. Put in oven 180° for about 1.25 hrs and then test for tenderness.
2. In large saucepan or stock pot put the veg oil, onion celery and carrots and gently sweat down.
3. Scoop out the Butternut Squash from its skin. I use a grapefruit serrated spoon. Chop and add to pan of veg
4. Add stock and nutmeg, bring to boil and simmer for 30mins. Check all veg is soft. Season to your taste.
5. Allow to cool for 10mins or so. Either use a hand blender or liquidiser. Blend til smooth. Put back in stockpot if liquidiser is used. Add hot water if you prefer thinner soup. Serve hot with crusty bread or flat breads.

Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. Sprinkle with salt, pepper and drizzle oil over top. Use your hands to toss everything around so it's easily coated. As the cold nights draw in, out come my soup pans and with them the need to eat deliciously warming soups. And this roasted butternut squash soup, made even creamier with coconut and warmed up with cardamom and ginger is a huge favourite.

So that’s going to wrap it up for this special food roasted butternut squash soup recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!