How to Make 🍮 Yummy Roasted Butternut Squash Soup Recipes ❣ by Pim Techamuanvivit

How to Making Recipes Roasted Butternut Squash Soup using 9 ingredients and 3 steps

Roasted Butternut Squash Soup. - 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. But today we're roasting the butternut squash, which gives so much more depth of flavor and makes the soup easier to prepare (as you don't have to cut the butternut squash). - If you are like quite a lot of us, you already know that you have to be eating healthier. Nevertheless, making a positive change in your consuming habits doesn't mean which you can't make your favorite recipes anymore. With the renewed curiosity in wholesome cooking and eating, there are many new and interesting methods to adapt your time-tested recipes to make them better for you- and you are able to do it without sacrificing a bit of taste. It would not matter why you're changing your eating habits- to your health or your appearance- making adjustments does not imply giving up all of your favorite foods.

All Reviews for Chef John's Roasted Butternut Squash Soup. Making soup from butternut squash is one of our go-to moves during the fall. 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! Roasting the squash, rather than boiling it in a pan, really brings out the flavour in the soup.

➽ 1 butternut squash, peeled & chopped.
➽ 6 tomatoes, quartered.
➽ 2 red onions, peeled & quartered.
➽ 1 red pepper, deseeded & chopped.
➽ 1 bulb of garlic.
➽ 1 large sprig of rosemary.
➽ 1 large sprig of thyme.
➽ Olive oil.
➽ 200 ml chicken stock.

Ready-prepared butternut squash can be bought from supermarkets and makes this soup even quicker to prepare. If you grow your own, use young butternut squash as they are easier to peel. Roasting the squash, rather than boiling it in a pan, really brings out the flavour in the soup. This roasted butternut squash soup is an easy, heart-warming and comforting recipe for the fall/winter. It's smooth and creamy but is actually dairy-free!

Preheat the oven to 200 C. Place all the vegetables in a large roasting tin, top with the garlic and herbs, sprinkle over oil and salt and pepper. Roast for approx 25-30 mins, until the vegetables are soft but not coloured..
Tip all the vegetables into a food processor, removing the skins from the garlic, blitz adding the stock a bit at a time, you may not need all of it..
Pour the soup a little at a time into a saucepan through a fine sieve, to remove the skins from the vegetables. Reheat, add more stock if necessary and season to taste. I like to serve my soup with a swirl of cream and a few fresh thyme leaves to garnish..

Roasted Butternut Squash Soup - Ready-prepared butternut squash can be bought from supermarkets and makes this soup even quicker to prepare. If you grow your own, use young butternut squash as they are easier to peel. Roasting the squash, rather than boiling it in a pan, really brings out the flavour in the soup. This roasted butternut squash soup is an easy, heart-warming and comforting recipe for the fall/winter. It's smooth and creamy but is actually dairy-free!