Hello, I’m Joana. Today, I’m gonna show you how to make roasted butternut squash soup recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Roasted Butternut Squash Soup Recipe
Roasted Butternut Squash Soup is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Roasted Butternut Squash Soup is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have 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:
- Take 1 butternut squash (3lb) cut into 1-inch chunks
- Prepare 1 Onion diced
- Take 1 red bell pepper, chopped
- Get 4 slices , diced
- Take 2 tablespoons olive oil
- Prepare 4 cloves garlic
- Take to taste kosher salt
- Get to taste Ground black pepper
- Take to taste red pepper flakes
- Prepare 4 slices
- Make ready 1/2 teaspoon dried thyme
- Prepare 2 1/2 cups chicken stock
- Get Goat cheese
- Make ready Chopped chives
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 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 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 , goat cheese and chives, if desired.
So that is going to wrap this up for this distinctive dish roasted butternut squash soup recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
