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Simple Way to Make Speedy Roasted Butternut Squash Soup

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Roasted Butternut Squash Soup

Before you jump to Roasted Butternut Squash Soup recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Conserve Money In The Kitchen.

Remember when the only individuals who cared about the natural environment were tree huggers as well as hippies? That's a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared obligation we have for turning things around. According to the industry experts, to clean up the environment we are all going to have to make some adjustments. These types of modifications need to start occurring, and each individual family needs to become more environmentally friendly. The cooking area is a good place to start saving energy by going much more green.

A lot of energy is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. You can save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Checking that the condenser is clean, which means that the motor needs to run less regularly, will also save electricity.

As you can see, there are lots of little elements that you can do to save energy, and also save money, in the kitchen alone. Green living just isn't that hard. Largely, all it takes is a little bit of 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 11 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make Roasted Butternut Squash Soup:

  1. Use 3 pounds (1 1/2 kg) of whole butternut squash halved lengthwise and seeds removed.
  2. Get 2 of carrots peeled and diced.
  3. Prepare 1/4 cup of olive oil (for roasting option).
  4. You need 2 teaspoons of salt.
  5. Take 1 teaspoon of cracked black pepper to taste.
  6. Get 1 of large onion cut into wedges.
  7. Use 6 cloves of garlic minced or grated.
  8. Take 3-4 cups of low sodium chicken stock (or broth) -- use veggie broth or stock for a vegetarian option.
  9. Take 2 of beef or chicken bouillon cubes crumbled -- use vegetable stock powder for a vegetarian option.
  10. Take 1/2 cup of half and half (or heavy cream).
  11. Provide of Parsley to sprinkle.

Instructions to make Roasted Butternut Squash Soup:

  1. ROASTED BUTTERNUT SQUASH SOUP: Preheat the oven to 400°F (200°C). Lightly grease a large baking pan. Place squash on the pan, cut-side up (skin-side down). Arrange onion, garlic and carrots around the pan..
  2. Drizzle ingredients with the oil and season with salt and pepper. Rub seasonings all over each veggie and inside the squash. Flip squash cut-side down and rub any of the oil/seasonings left on the pan over the skin. Roast until squash is fork tender and completely cooked through (about 50-55 minutes)..
  3. Allow to cool slightly (about 10 minutes). When cool enough to touch, scoop the flesh out of the skin..
  4. BLENDER: Place roasted veggies, 3 cups of stock and bouillon cubes into a blender. (You may need to work in batches of two or three depending on the size of your blender.) Blend until smooth. Be careful with the steam that may lift out from the center of the lid. Transfer soup into a pot and warm over medium heat to serve. (Check thickness and add remaining stock, if needed, to thin It out.).
  5. FOR STICK/IMMERSION BLENDER: Place roasted veggies, 3 cups of stock and bouillon into a large pot over medium heat. Use an immersion blender and blend until smooth. Warm up over medium heat, if needed..
  6. TO SERVE: Stir in the half and half or cream. Add in any preferred spices (a pinch of ground cinnamon or nutmeg). Adjust salt and pepper, if needed. Sprinkle parsley, Serve immediately with toasted bread slices..
  7. Please don't forget to tag @appetizing.adventure on Instagram with a picture if you try this recipe!.

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