Hello, I am Elise. Today, I’m gonna show you how to prepare roasted butternut squash soup recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Roasted Butternut Squash Soup Recipe
Roasted Butternut Squash Soup is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Roasted Butternut Squash Soup is something that I’ve loved my entire life. They are fine and they look wonderful.
To bewith this particular recipe, we have to first prepare a few components. You can cook roasted butternut squash soup using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Butternut Squash Soup:
- Get 1 butternut squash (3lb) cut into 1-inch chunks
- Make ready 1 Onion diced
- Make ready 1 red bell pepper, chopped
- Get 4 slices , diced
- Make ready 2 tablespoons olive oil
- Get 4 cloves garlic
- Prepare to taste kosher salt
- Prepare to taste Ground black pepper
- Get to taste red pepper flakes
- Make ready 4 slices
- Get 1/2 teaspoon dried thyme
- Take 2 1/2 cups chicken stock
- Get Goat cheese
- Make ready Chopped chives
Instructions 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 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 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 , goat cheese and chives, if desired.
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