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Practical Method to Serving Appetizing Butternut Squash Soup

Wishing to dine Butternut Squash Soup a top restaurant's, but for some reasons are not able to go to restaurants. This recipe is going to help you with clear instructions on cooking a Butternut Squash Soup like a famous chef made.

Butternut Squash Soup

We hope you got benefit from reading it, now let's go back to butternut squash soup recipe. You can have butternut squash soup using 10 ingredients and 20 steps. Here is how you do it.

To prepare an unforgettable Butternut Squash Soup, below are the ingridients required:

  1. Get 1 of Butternut squash.
  2. Use 6 tbsp of Olive oil.
  3. Prepare 1 of Onion.
  4. Get 1/2 of Bulb of garlic (if you really like garlic use the whole bulb).
  5. You need 1 of Celery.
  6. Prepare 1 of Carrot.
  7. Get 1 bunch of Thyme (3 sprigs tied in a bundle).
  8. Get 1 of Rosemary (1 sprig).
  9. Use 1/2 tsp of Freshly grated nutmeg.
  10. Provide 8 cup of Water.

After preparing the materials, now you are good to cook your tasty Butternut Squash Soup by following the instructions on this section:

  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..

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 makes the soup easier to prepare (as you. 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. Top your butternut squash soup with bacon, mix it with spices, or add it into chili.

Recipe : Butternut Squash Soup

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