Roasted Butternut Soup
Roasted Butternut Soup

Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, roasted butternut soup. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Butternut squash soup is a classic fall and winter soup recipe. Roasting the butternut squash gives so much more depth of flavor! Roasting it before you make the soup is key to getting that caramelized, deeply sweet flavor in the squash that we all love. Learn to make a delicious roasted butternut squash soup blended with sautéed onions and tart apples.

Roasted Butternut Soup is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Roasted Butternut Soup is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook roasted butternut soup using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Roasted Butternut Soup:
  1. Make ready 1 kg Butternut, cubed
  2. Take 4 Cloves Garlic
  3. Get 1 Onion
  4. Make ready 1 Litre Chicken Stock
  5. Make ready 5 Sprigs fresh Thyme
  6. Get 250 ml Cream
  7. Take Salt
  8. Get Pepper
  9. Prepare Olive Oil

I know there are dozens of versions of roasted butternut squash soup out there, but this is the one that I make. Roasting the vegetables first brings deep, rich flavor to this sage-brown butter butternut squash soup–perfect for a chilly fall day. All Reviews for Chef John's Roasted Butternut Squash Soup. Roasted Butternut Squash Soup is a cold-weather staple!

Instructions to make Roasted Butternut Soup:
  1. Preheat oven to 200 degrees celcius.
  2. Place butternut cubes, quartered onion and unpeeled cloves of garlic in a roasting dish lined with baking paper. Give a good drizzle of olive oil and season well with sea salt and black pepper. Roast until butternuts are soft and slighly charry (about 40 mins). I bought my butternuts sliced already, but if you only have whole butternuts, save yourself the effort of peeling and chopping and cut them into quarters with the seeds removed, this takes about an hour to roast.
  3. Once butternut is cooked, remove the onion and saute in some butter with fresh thyme until slightly caramelised and soft.
  4. Remove thyme sprigs from pot and strip off all the little leaves. Discard the sprigs and add the leaves back into the pot.
  5. Add butternut (remove skins if using whole butternuts) to pot. Squeeze the roasted garlic from it's skin and add to pot.
  6. Add chicken stock and bring to a simmer. Add cream and puree with a stick blender until smooth.
  7. Serve with fresh bread and a drizzle of cream. Optional: add crispy bacon bits and/or blue cheese crumbles as a garnish. 🤤

All Reviews for Chef John's Roasted Butternut Squash Soup. 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. Roasted Butternut Squash Soup - This easy butternut squash soup recipe is truly the best with its simple flavors - the sweetness of the roasted squash is the centerpiece with a light hint of garlic and.

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