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We hope you got insight from reading it, now let’s go back to roasted butternut squash soup recipe. You can have roasted butternut squash soup using 10 ingredients and 5 steps. Here is how you do it.
The ingredients needed to prepare Roasted Butternut Squash Soup:
- Provide Butternut Squash
- Prepare Drizzle Olive Oil
- Prepare Fresh ground Black Pepper
- Get veg oil
- Take large onion
- Provide celery
- Prepare large carrotts
- Take veg stock
- Prepare freshly grated nutmeg
- Take Salt and pepper to your taste
Steps to make Roasted Butternut Squash Soup:
- Half Butternut Squash and remove seeds. Drizzle with oil and grind fresh black pepper over. Place in baking dish. Put in oven 180° for about 1.25 hrs and then test for tenderness.
- In large saucepan or stock pot put the veg oil, onion celery and carrots and gently sweat down.
- Scoop out the Butternut Squash from its skin. I use a grapefruit serrated spoon. Chop and add to pan of veg
- Add stock and nutmeg, bring to boil and simmer for 30mins. Check all veg is soft. Season to your taste.
- Allow to cool for 10mins or so. Either use a hand blender or liquidiser. Blend til smooth. Put back in stockpot if liquidiser is used. Add hot water if you prefer thinner soup. Serve hot with crusty bread or flat breads.
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