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Good Idea to Producing Yummy Roasted Butternut Squash Soup

Wishing to eat Roasted Butternut Squash Soup a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This site is going to help you with clear instructions on producing a Roasted Butternut Squash Soup like a famous chef made.

Roasted Butternut Squash Soup

We hope you got benefit from reading it, now let's go back to roasted butternut squash soup recipe. To cook roasted butternut squash soup you need 11 ingredients and 7 steps. Here is how you cook that.

To prepare an unforgettable Roasted Butternut Squash Soup, below are the materials required:

  1. Get 3 pounds (1 1/2 kg) of whole butternut squash halved lengthwise and seeds removed.
  2. Take 2 of carrots peeled and diced.
  3. Prepare 1/4 cup of olive oil (for roasting option).
  4. You need 2 teaspoons of salt.
  5. Provide 1 teaspoon of cracked black pepper to taste.
  6. Provide 1 of large onion cut into wedges.
  7. Get 6 cloves of garlic minced or grated.
  8. You need 3-4 cups of low sodium chicken stock (or broth) -- use veggie broth or stock for a vegetarian option.
  9. Get 2 of beef or chicken bouillon cubes crumbled -- use vegetable stock powder for a vegetarian option.
  10. Use 1/2 cup of half and half (or heavy cream).
  11. Provide of Parsley to sprinkle.

After readying the materials, next you are good to prepare your appetizing Roasted Butternut Squash Soup by following the instructions below:

  1. ROASTED BUTTERNUT SQUASH SOUP: Preheat the oven to 400°F (200°C). Lightly grease a large baking pan. Place squash on the pan, cut-side up (skin-side down). Arrange onion, garlic and carrots around the pan..
  2. Drizzle ingredients with the oil and season with salt and pepper. Rub seasonings all over each veggie and inside the squash. Flip squash cut-side down and rub any of the oil/seasonings left on the pan over the skin. Roast until squash is fork tender and completely cooked through (about 50-55 minutes)..
  3. Allow to cool slightly (about 10 minutes). When cool enough to touch, scoop the flesh out of the skin..
  4. BLENDER: Place roasted veggies, 3 cups of stock and bouillon cubes into a blender. (You may need to work in batches of two or three depending on the size of your blender.) Blend until smooth. Be careful with the steam that may lift out from the center of the lid. Transfer soup into a pot and warm over medium heat to serve. (Check thickness and add remaining stock, if needed, to thin It out.).
  5. FOR STICK/IMMERSION BLENDER: Place roasted veggies, 3 cups of stock and bouillon into a large pot over medium heat. Use an immersion blender and blend until smooth. Warm up over medium heat, if needed..
  6. TO SERVE: Stir in the half and half or cream. Add in any preferred spices (a pinch of ground cinnamon or nutmeg). Adjust salt and pepper, if needed. Sprinkle parsley, Serve immediately with toasted bread slices..
  7. Please don't forget to tag @appetizing.adventure on Instagram with a picture if you try this recipe!.

This Butternut Squash soup from Delish.com is an easy and comforting fall meal. Roasting it before you make the soup is key to getting that caramelized, deeply sweet flavor in the squash that we all love. (Read this guide on how to roast the best butternut squash ever.) Roasted Butternut Squash Soup is a cold-weather staple! 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.

Recipe : Roasted Butternut Squash Soup

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