Roasted Butternut Squash Soup
Roasted Butternut Squash Soup

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Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, roasted butternut squash soup. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Roasted Butternut Squash Soup is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Roasted Butternut Squash Soup is something which I have loved my entire 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 get started with this recipe, we must first prepare a few ingredients. You can cook roasted butternut squash soup using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Roasted Butternut Squash Soup:
  1. Make ready butternut squash (3lb) cut into 1-inch chunks
  2. Make ready Onion diced
  3. Make ready red bell pepper, chopped
  4. Get bacon, diced
  5. Take olive oil
  6. Make ready garlic
  7. Take kosher salt
  8. Get Ground black pepper
  9. Take red pepper flakes
  10. Prepare bacon
  11. Get dried thyme
  12. Make ready chicken stock
  13. Make ready Goat cheese
  14. Make ready Chopped chives

But today we're roasting the butternut squash, which gives so much more depth of flavor and. Add roasted squash and potatoes and pour over chicken broth. Roasted Butternut Squash Soup is a cold-weather staple! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor.

How to Process 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.

Vegan, Vegetarian, and T-Rex toppings available, so there's something for everyone! Roasting the butternut squash until caramelized and tender is. This delicious roasted butternut squash soup sums up the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more? Which also means that there is no cream, no milk, no butter!!

That’s how to make Roasted Butternut Squash Soup , If you follow it properly, then certainly the results are extremely excellent. This dish has been checked, so you do not require to question the preference. If you are pleased with this Roasted Butternut Squash Soup recipe, please share it with your friends. We will compose a range of various other dishes, of course the ones that have actually been verified effective and also taste great.

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