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We hope you got insight from reading it, now let’s go back to roasted butternut squash soup recipe. You can have roasted butternut squash soup using 13 ingredients and 9 steps. Here is how you do it.
The ingredients needed to make Roasted butternut squash soup:
- Take 1 medium size butternut squash
- Get 1 medium onion chopped
- Use 2-3 cups vegetable stock
- Provide 1 tsp cumin seeds
- Use Salt to season
- Get Black pepper
- Prepare 2 Tbs vegetable oil
- Provide 1 Tbs olive oil
- Get 1 tsp grated ginger
- Prepare 1 clove garlic
- Get Handful fresh coriander chopped including the stalks
- Take Celery roughly chopped
- Use 190 C Pre heat oven to
Steps 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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