How to Prepare Quick Roasted Butternut Squash Soup

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Before you jump to Roasted Butternut Squash Soup recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Dollars.

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Maybe the food just isn't quite as good when cooked in the microwave, but it will save you money to use it over your oven. Perhaps the realization that an oven uses 75% more energy will stimulate you to use the microwave more. When it relates to boiling water and steaming vegetables, you can save a great deal of electrical power and do the job faster with countertop appliances rather than a stove. You might think that you save energy by washing your dishes by hand, however that is definitely not true. Particularly if you make certain the dishwasher is full previous to starting a cycle. By cool drying or air drying the dishes as opposed to heat drying them, you can add to the amount of money you save.

The kitchen alone provides you with many small ways by which energy and money can be saved. Green living is definitely something we can all perform, without difficulty. A lot of it is merely utilizing common sense.

We hope you got insight from reading it, now let's go back to roasted butternut squash soup recipe. To cook roasted butternut squash soup you only need 10 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to make Roasted Butternut Squash Soup:

1. Prepare 1 of Butternut Squash.
2. Provide of Drizzle Olive Oil.
3. Use of Fresh ground Black Pepper.
4. You need 1 tsp of veg oil.
5. Provide 1 of large onion.
6. You need 2 sticks of celery.
7. Use 2 of large carrotts.
8. Get 2 pints of veg stock.
9. Get 1/4 of freshly grated nutmeg.
10. Prepare of Salt and pepper to your taste.

Steps to make Roasted Butternut Squash Soup:

1. 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..
2. In large saucepan or stock pot put the veg oil, onion celery and carrots and gently sweat down..
3. Scoop out the Butternut Squash from its skin. I use a grapefruit serrated spoon. Chop and add to pan of veg.
4. Add stock and nutmeg, bring to boil and simmer for 30mins. Check all veg is soft. Season to your taste..
5. 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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