How to Make Homemade Roasted Butternut Squash Soup

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, roasted butternut squash soup. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Remove from oven and let cool slightly. Meanwhile, in a large pot over.

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

To begin with this 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 can achieve that.

The ingredients needed to make Roasted Butternut Squash Soup:

1. Get 1 butternut squash (3lb) cut into 1-inch chunks
2. Get 1 Onion diced
3. Take 1 red bell pepper, chopped
4. Take 4 slices bacon, diced
5. Prepare 2 tablespoons olive oil
6. Prepare 4 cloves garlic
7. Make ready to taste kosher salt
8. Get to taste Ground black pepper
9. Get to taste red pepper flakes
10. Prepare 4 slices bacon
11. Prepare 1/2 teaspoon dried thyme
12. Prepare 2 1/2 cups chicken stock
13. Get Goat cheese
14. Prepare Chopped chives

You'll only need eight basic ingredients to make this luscious soup: butternut squash, olive oil, butter, shallot, garlic, vegetable broth, maple syrup and nutmeg. 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. Toss with olive oil and roast the squash in the oven (as directed), until tender. If you don't care for a spicy soup, omit the cayenne pepper.

Steps to make Roasted Butternut Squash Soup:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. 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.
3. Place into oven and bake for 30-35 minutes, until butternut squash is tender, stirring at halftime.
4. 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.
5. 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.
6. 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.
7. Serve immediately, garnished with bacon, goat cheese and chives, if desired.

Toss with olive oil and roast the squash in the oven (as directed), until tender. If you don't care for a spicy soup, omit the cayenne pepper. Smooth and silky butternut squash soup is a cold-weather staple. The secret to the most intense, sweetest flavor is to roast the squash until it's deeply browned and caramelized, then purée it with a base of browned butter and golden sautéed onions. Butternut Squash Soup Recipes Savory, sweet and nutritious, butternut squash is versatile and delicious.

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