Hi, I’m Laura. Today, we’re going to prepare roasted butternut squash soup recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. 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 favored of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Roasted Butternut Squash Soup is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have roasted butternut squash soup using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Roasted Butternut Squash Soup:
- Take 1 butternut squash (3lb) cut into 1-inch chunks
- Get 1 Onion diced
- Prepare 1 red bell pepper, chopped
- Make ready 4 slices , diced
- Get 2 tablespoons olive oil
- Get 4 cloves garlic
- Get to taste kosher salt
- Make ready to taste Ground black pepper
- Prepare to taste red pepper flakes
- Take 4 slices
- Prepare 1/2 teaspoon dried thyme
- Take 2 1/2 cups chicken stock
- Take Goat cheese
- Make ready 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 this up with this distinctive dish roasted butternut squash soup recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
