Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, roasted butternut soup #charityrecipe #4weekschallenge. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

ROASTED BUTTERNUT SOUP #Charityrecipe #4weekschallenge is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. ROASTED BUTTERNUT SOUP #Charityrecipe #4weekschallenge is something that I have loved my entire life. They are nice and they look fantastic.

Watch how to make the best butternut squash soup in this short video! The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. Butternut squash soup is a classic fall and winter soup recipe. Roasting the butternut squash gives so much more depth of flavor!

To get started with this particular recipe, we must first prepare a few ingredients. You can have roasted butternut soup #charityrecipe #4weekschallenge using 8 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make ROASTED BUTTERNUT SOUP #Charityrecipe #4weekschallenge:

1. Prepare butternut squash
2. Make ready red onion
3. Make ready carrots
4. Prepare Freshly crushed black pepper
5. Make ready Salt
6. Take Crushed garlic, ginger paste
7. Make ready Leek
8. Take Celery

Learn how to make Roasted Butternut Squash Soup! I hope you enjoy this easy Butternut Soup recipe! Roasting it before you make the soup is key to getting that caramelized, deeply sweet flavor in the squash that we all love. This soup is super easy to make.

Instructions to make ROASTED BUTTERNUT SOUP #Charityrecipe #4weekschallenge:

1. Peel, deseed the squash and cut it into cubes. Set aside
2. Take the onion, leeks, celery and carrots and chop into medium cubes.
3. Under medium heat, place 3tablespoons of vegetable oil in a pot and let heat.
4. Add the chopped onions, sweat them gently, not letting them brown, then add the garlic ginger paste, leeks and celery and cook them gently till they soften.
5. Next, add in the chopped carrots and the chopped squash into the pot. Stir to mix.
6. Add the salt and pepper to taste then add in water or vegetable stock(if available) till just about covers the squash. Cover and let cook for about 15min till the squash is soft and cooked.
7. Take pot off heat.
8. Using a food processed or blender, liquidise the cooked squash, then return the blended soup to pot under low heat.
9. Let simmer for 2 min. Then correct seasoning.
10. Serve while hot together with bread rolls or sliced baguette.

Roasting it before you make the soup is key to getting that caramelized, deeply sweet flavor in the squash that we all love. This soup is super easy to make. All you have to do is literally throw your ingredients into a roasting pan, let the oven do its work, then puree and serve. A classic roasted butternut squash soup, flavoured with a little apple and maple syrup. I know there are dozens of versions of roasted butternut squash soup out there, but this.

So that’s going to wrap it up with this exceptional food roasted butternut soup #charityrecipe #4weekschallenge recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!