How to Make Super Quick Homemade 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 Kitchen area Could save you Dollars.

Remember when the only people who cared about the environment were tree huggers as well as hippies? That's a thing of the past now, with all people being aware of the problems besetting the planet and the shared burden we have for turning things around. The experts are agreed that we cannot transform things for the better without everyone's active participation. These changes need to start taking place, 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.

Start out with changing the light bulbs. This will go further than the kitchen, nevertheless that is okay. Compact fluorescent lightbulbs are generally energy-savers, and you will need to use them instead of incandescent lights. These bulbs are energy-efficient which means electricity consumption is lower, and, although they cost a bit more to buy, will outlast an incandescent light ten times over. One of the extras is that for every one of these lightbulbs used, it means that approximately ten normal lightbulbs less will certainly end up at a landfill site. You also have to obtain the practice of turning off the lights when there is nobody in a room. In the kitchen is where you'll regularly find members of a family, and often the lights are not turned off until the last person goes to bed. And it's not restricted to the kitchen, it goes on in other parts of the house also. Make a routine of having the lights on only when they are required, and you'll be astonished at the amount of electricity you save.

From the above it should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is reasonably easy to live green, of course. A lot of it really is merely using common sense.

We hope you got benefit from reading it, now let's go back to roasted butternut squash soup recipe. You can have roasted butternut squash soup using 11 ingredients and 7 steps. Here is how you do that.

The ingredients needed to prepare Roasted Butternut Squash Soup:

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