Recipe of Speedy Roasted Butternut Squash Soup

Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, roasted butternut squash soup. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Remove from oven and let cool slightly. Meanwhile, in a large pot over.

Roasted Butternut Squash Soup is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Roasted Butternut Squash Soup is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook roasted butternut squash soup using 14 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Butternut Squash Soup:

1. Get 1 butternut squash (3lb) cut into 1-inch chunks
2. Get 1 Onion diced
3. Make ready 1 red bell pepper, chopped
4. Get 4 slices bacon, diced
5. Prepare 2 tablespoons olive oil
6. Make ready 4 cloves garlic
7. Get to taste kosher salt
8. Get to taste Ground black pepper
9. Get to taste red pepper flakes
10. Prepare 4 slices bacon
11. Prepare 1/2 teaspoon dried thyme
12. Take 2 1/2 cups chicken stock
13. Get Goat cheese
14. Prepare Chopped chives

You'll only need eight basic ingredients to make this luscious soup: butternut squash, olive oil, butter, shallot, garlic, vegetable broth, maple syrup and nutmeg. Butter is Better than Cream A little bit of butter rounds out the flavor and makes it truly irresistible, without weighing down the soup like heavy cream tends to do. Toss with olive oil and roast the squash in the oven (as directed), until tender. If you don't care for a spicy soup, omit the cayenne pepper.

Steps to make Roasted Butternut Squash Soup:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. 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.
3. Place into oven and bake for 30-35 minutes, until butternut squash is tender, stirring at halftime.
4. 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.
5. 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.
6. 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.
7. Serve immediately, garnished with bacon, goat cheese and chives, if desired.

Toss with olive oil and roast the squash in the oven (as directed), until tender. If you don't care for a spicy soup, omit the cayenne pepper. Smooth and silky butternut squash soup is a cold-weather staple. The secret to the most intense, sweetest flavor is to roast the squash until it's deeply browned and caramelized, then purée it with a base of browned butter and golden sautéed onions. Butternut Squash Soup Recipes Savory, sweet and nutritious, butternut squash is versatile and delicious.

So that is going to wrap it up for this exceptional food roasted butternut squash soup recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!