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Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, roasted butternut squash soup. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Roasted Butternut Squash Soup is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Roasted Butternut Squash Soup is something that I’ve loved my whole life. They’re fine and they look fantastic.
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 have to prepare a few ingredients. You can have roasted butternut squash soup using 14 ingredients and 7 steps. Here is how you cook it.
Preparation To Make of Roasted Butternut Squash Soup:
- Prepare 1 butternut squash (3lb) cut into 1-inch chunks
- Take 1 Onion diced
- Prepare 1 red bell pepper, chopped
- Get 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
- Prepare to taste red pepper flakes
- Make ready 4 slices bacon
- Make ready 1/2 teaspoon dried thyme
- Prepare 2 1/2 cups chicken stock
- Take Goat cheese
- Get Chopped chives
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.
This Is 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.
Learn to make a delicious roasted butternut squash soup blended with sautéed onions and tart apples. You may unsubscribe at any time. This is definitely the easiest and best way to make rich-tasting butternut squash soup, without having to peel and dice a large, awkwardly shaped vegetable. It was a silky butternut squash soup that first converted me. Since then, I've tried all kinds of butternut squash soup.
That’s how to make Roasted Butternut Squash Soup , If you follow it correctly, then naturally the outcomes are extremely great. This recipe has actually been evaluated, so you don’t need to doubt the taste. If you are satisfied with this Roasted Butternut Squash Soup dish, please share it with your pals. We will create a variety of various other dishes, of program the ones that have been confirmed effective as well as taste good.
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