Hello, I am Marie. Today, we’re going to prepare roasted butternut squash soup recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a little bit more unique. This will be really 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 enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Roasted Butternut Squash Soup is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. 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:
- Make ready 1 butternut squash (3lb) cut into 1-inch chunks
- Prepare 1 Onion diced
- Make ready 1 red bell pepper, chopped
- Make ready 4 slices , diced
- Take 2 tablespoons olive oil
- Take 4 cloves garlic
- Take to taste kosher salt
- Get to taste Ground black pepper
- Make ready to taste red pepper flakes
- Prepare 4 slices
- Take 1/2 teaspoon dried thyme
- Prepare 2 1/2 cups chicken stock
- Get Goat cheese
- Get 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’s going to wrap it up for this distinctive dish roasted butternut squash soup recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
