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We hope you got benefit from reading it, now let’s go back to roasted butternut squash soup recipe. To cook roasted butternut squash soup you only need 13 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to cook Roasted butternut squash soup:
- You need 1 medium size butternut squash
- Use 1 medium onion chopped
- Prepare 2-3 cups vegetable stock
- You need 1 tsp cumin seeds
- Use Salt to season
- Provide Black pepper
- Use 2 Tbs vegetable oil
- Prepare 1 Tbs olive oil
- Take 1 tsp grated ginger
- Provide 1 clove garlic
- Prepare Handful fresh coriander chopped including the stalks
- Provide Celery roughly chopped
- Provide 190 C Pre heat oven to
Instructions to make Roasted butternut squash soup:
- Slice the squash place on a baking tray. Drizzle with some olive oil, season with salt.
- Bake in preheated oven 190 C until soft and roasted - approximately 15minutes
- Remove from oven, while still warm carefully peel the skin off. Rought chop the roasted squash
- Place a deep pan on the hob. Add onion followed by celery and rest of ingredients
- Cook on medium heat for 1 minute. Stirring to avoid burning.
- Add the chopped roasted squash. Mix all, leave to cook until soft. This won't take long since the butternut squash is almost cooked.
- Add the stock and leave to simmer. If too thick add some water.
- Using a hand blender to puree the soup. Taste and adjust seasoning. Add some chopped coriander, give it a little stir.
- Serve warm with slice of toast. You can sprinkle grated cheese while serving
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