Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, roasted butternut squash soup. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Roasted Butternut Squash Soup is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Roasted Butternut Squash Soup is something which I’ve loved my whole life.
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 prepare a few components. You can cook 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 1 butternut squash (3lb) cut into 1-inch chunks
- Make ready 1 Onion diced
- Make ready 1 red bell pepper, chopped
- Prepare 4 slices bacon, diced
- Take 2 tablespoons olive oil
- Get 4 cloves garlic
- Prepare to taste kosher salt
- Prepare to taste Ground black pepper
- Prepare to taste red pepper flakes
- Prepare 4 slices bacon
- Take 1/2 teaspoon dried thyme
- Take 2 1/2 cups chicken stock
- Make ready Goat cheese
- Take Chopped chives
Today I've got a super simple five-ingredient roasted butternut squash soup recipe for you—with three ways to spice it up! This vegan butternut squash soup is simply the best. It's vibrant and colorful and richly flavored. So this roasted butternut squash soup is rich, creamy and ultimately delicious.
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.
And of course if you love some delicious comfort food in a bowl style soups, then. 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.
So that is going to wrap it up for this special food roasted butternut squash soup recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
