Butternut Squash Soup
Butternut Squash Soup

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, butternut squash soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible flavor of the butternut squash really shines. This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious!

Butternut Squash Soup is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Butternut Squash Soup is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have butternut squash soup using 10 ingredients and 20 steps. Here is how you can achieve that.

The ingredients needed to make Butternut Squash Soup:
  1. Take 1 Butternut squash
  2. Get 6 tbsp Olive oil
  3. Get 1 Onion
  4. Prepare 1/2 Bulb of garlic (if you really like garlic use the whole bulb)
  5. Get 1 Celery
  6. Prepare 1 Carrot
  7. Take 1 bunch Thyme (3 sprigs tied in a bundle)
  8. Take 1 Rosemary (1 sprig)
  9. Take 1/2 tsp Freshly grated nutmeg
  10. Take 8 cup Water

Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and. Here's what gets me excited about butternut squash soup: My favorite seasonal ingredients join forces to create a sunny bowl of cozy, comforting soup that warms me through and through. The only downside of cooking with butternut squash is that it takes kinda forever.

Instructions to make Butternut Squash Soup:
  1. Preheat oven to 425.
  2. Cut butternut squash length-wise so it's cut evenly in half.
  3. Remove seeds using a spoon or your fingers.
  4. Poke holes in meat side of squash.
  5. Salt and pepper the meat side liberally.
  6. Drizzle half the olive oil over the squash
  7. Place squash on a tray and roast meat side up for 1 hour.
  8. While the squash is in oven, preheat a large pot to medium-high heat.
  9. Add remaining olive oil to pot
  10. Julienne onion. Size doesn't matter. Add to the pot and stir.
  11. Cut celery and carrot. Again size doesn't matter.
  12. Add salt and pepper and the bundle of tied up thyme.
  13. Chop rosemary. Again size doesn't matter. But the smaller the better. And add to pot
  14. Grate the nutmeg into a small dish and add to vegetables.
  15. Sauté the vegetables (mirepoix) for roughly 5 minutes until some color develops.
  16. Add water and let simmer on med heat for about 45 min or so.
  17. When the squash is done roasting let it rest for 10-15 min. By then the stock should be about ready. Turn it off.
  18. The skin of the squash should peel off easily. Skin it and add to a blender. You might need to do half the squash depending on the size of the blender. If you only do half the squash only add half the stock with all the vegetables (take the thyme binder out before blending)
  19. BE CAREFUL WHEN BLENDING!!! Blending hot ingredients may cause the soup to splatter out of the blender!!! Blend on slowest speed first then increase. - - Blend all the ingredients. Depending on how thick you like it you might need to add more water. Same goes for salt and pepper. Try the soup before serving. It doesn't need any cream to make it creamy. It's hearty and creamy without any dairy.
  20. On a last note I don't like to waste anything. Meaning those seeds that came from the squash are quite yummy. You can use them in the soup. Roast them at 300°F until they get a little color or you can start to smell them while roasting.

But once you take a bite of the sweet squash you remember why it's SO worth it. Roasting it before you make the soup is. When this time of year rolls around I've always got a few butternut squashes sitting on the counter to cook with so I'm often looking for new things to add them too. Warm up with our butternut squash soup ideas, perfect for autumn and winter. Our easy recipes include scrumptious vegetarian and healthy options.

So that’s going to wrap this up for this exceptional food butternut squash soup recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!