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Steps to Make Quick Roasted butternut squash soup

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Roasted butternut squash soup

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We hope you got benefit from reading it, now let's go back to roasted butternut squash soup recipe. To cook roasted butternut squash soup you need 13 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to make Roasted butternut squash soup:

  1. Provide 1 of medium size butternut squash.
  2. You need 1 of medium onion chopped.
  3. Get 2-3 cups of vegetable stock.
  4. Provide 1 tsp of cumin seeds.
  5. Prepare of Salt to season.
  6. You need of Black pepper.
  7. You need 2 Tbs of vegetable oil.
  8. Provide 1 Tbs of olive oil.
  9. Get 1 tsp of grated ginger.
  10. Use 1 clove of garlic.
  11. Get Handful of fresh coriander chopped including the stalks.
  12. Take of Celery roughly chopped.
  13. Get 190 C of Pre heat oven to.

Steps to make Roasted butternut squash soup:

  1. Slice the squash place on a baking tray. Drizzle with some olive oil, season with salt..
  2. Bake in preheated oven 190 C until soft and roasted - approximately 15minutes.
  3. Remove from oven, while still warm carefully peel the skin off. Rought chop the roasted squash.
  4. Place a deep pan on the hob. Add onion followed by celery and rest of ingredients.
  5. Cook on medium heat for 1 minute. Stirring to avoid burning..
  6. Add the chopped roasted squash. Mix all, leave to cook until soft. This won't take long since the butternut squash is almost cooked..
  7. Add the stock and leave to simmer. If too thick add some water..
  8. Using a hand blender to puree the soup. Taste and adjust seasoning. Add some chopped coriander, give it a little stir..
  9. Serve warm with slice of toast. You can sprinkle grated cheese while serving.

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