You’re highly welcome to Betty Recipe” in this article, you’re going to see our roasted butternut squash soup recipes – how to make roasted butternut squash so from scratch. So, if you’re among those searching for’ how to make roasted butternut squash soup from scratch. Then, consider yourself lucky to be here today” because we have penned down all the significant information you really need to know about this soup.
In as much as I’m not a foodie, not when it comes to this yummy, and amazing roasted butternut squash soup. Anyways, I will show you my new recipes and preparation complete guide.
- 1 large onion
- 2 Carrots
- 1 Jacket potato
- 700ml Vegetable stock
How To Make Roasted Butternut Squash Soup From Scratch
First wash and cut the butternut squash in half, length ways and using a spoon scoop out the seeds and the waxy stuff surrounding them, then cut into rough squares (2cmx2cm approximately) toss in oil, salt & pepper and roast until soft.
While your squash is cooking peel, wash and dice the onion & carrot, heat 2 tablespoons of oil, when this is hot sweat off the diced veg (this should take about 10 minutes)
Pour the stock into the pot with the diced veg, when the squash is cooked add this to the pot with a pinch of salt and pepper and bring to a gentle simmer.
Now peel wash and dice a jacket potato and cook this in your soup ( for about 20 mins)
When the potato is cooked using a stick blender blitz the soup, when it is smooth you are ready to adjust the consistency (if its thick just add some more stock and blitz for a few seconds) taste and add seasoning as required.
Finish with some freshly chopped parsley or a pinch of chili flakes and serve with fresh bread.
That’s all, if you have further questions concerning this roasted butternut squash soup recipe and it’s preparation guild. Please use the comment section below to let us know.