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Roasted Butternut Squash Soup is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Roasted Butternut Squash Soup is something that 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 prepare a few ingredients. You can cook roasted butternut squash soup using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Butternut Squash Soup:
- Make ready 1 butternut squash (3lb) cut into 1-inch chunks
- Make ready 1 Onion diced
- Make ready 1 red bell pepper, chopped
- Make ready 4 slices bacon, diced
- Make ready 2 tablespoons olive oil
- Make ready 4 cloves garlic
- Make ready to taste kosher salt
- Get to taste Ground black pepper
- Take to taste red pepper flakes
- Prepare 4 slices bacon
- Get 1/2 teaspoon dried thyme
- Get 2 1/2 cups chicken stock
- Get Goat cheese
- Prepare Chopped chives
Roasting it before you make the soup is key to getting that caramelized, deeply sweet flavor in the squash that we all love. (Read this guide on how to roast the best butternut squash ever.) 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, so there's something for everyone! Roasting the butternut squash until caramelized and tender is.
Instructions 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 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.
- 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 bacon 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 bacon, goat cheese and chives, if desired.
This vegan butternut squash soup is simply the best. It's vibrant and colorful and richly flavored. So this roasted butternut squash soup is rich, creamy and ultimately delicious. And of course if you love some delicious comfort food in a bowl style soups, then. It was a silky butternut squash soup that first converted me.
Above is how to cook dinner roasted butternut squash soup, very straightforward to make. Do the cooking stages accurately, loosen up and use your heart then your cooking can be scrumptious. There are lots of recipes that you can try from this web site, please find what you want. In case you like this recipe please share it with your friends. Joyful cooking.
