Recipe of Jamie Oliver Roasted Butternut Squash Soup

Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a special dish, roasted butternut squash soup. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Remove from oven and let cool slightly. Meanwhile, in a large pot over.

Roasted Butternut Squash Soup is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Roasted Butternut Squash Soup is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have roasted butternut squash soup using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Roasted Butternut Squash Soup:

1. Get 1 Butternut Squash
2. Take Drizzle Olive Oil
3. Prepare Fresh ground Black Pepper
4. Make ready 1 tsp veg oil
5. Make ready 1 large onion
6. Prepare 2 sticks celery
7. Take 2 large carrotts
8. Take 2 pints veg stock
9. Make ready 1/4 freshly grated nutmeg
10. Get Salt and pepper to your taste

Butter is Better than Cream A little bit of butter rounds out the flavor and makes it truly irresistible, without weighing down the soup like heavy cream tends to do. Toss with olive oil and roast the squash in the oven (as directed), until tender. If you don't care for a spicy soup, omit the cayenne pepper. Butternut Squash Soup Recipes Savory, sweet and nutritious, butternut squash is versatile and delicious.

Steps to make Roasted Butternut Squash Soup:

1. Half Butternut Squash and remove seeds. Drizzle with oil and grind fresh black pepper over. Place in baking dish. Put in oven 180° for about 1.25 hrs and then test for tenderness.
2. In large saucepan or stock pot put the veg oil, onion celery and carrots and gently sweat down.
3. Scoop out the Butternut Squash from its skin. I use a grapefruit serrated spoon. Chop and add to pan of veg
4. Add stock and nutmeg, bring to boil and simmer for 30mins. Check all veg is soft. Season to your taste.
5. Allow to cool for 10mins or so. Either use a hand blender or liquidiser. Blend til smooth. Put back in stockpot if liquidiser is used. Add hot water if you prefer thinner soup. Serve hot with crusty bread or flat breads.

If you don't care for a spicy soup, omit the cayenne pepper. Butternut Squash Soup Recipes Savory, sweet and nutritious, butternut squash is versatile and delicious. We've chosen some of our favorite recipes that showcase this seasonal vegetable. Plus, butternut squash is full of vitamins A and C, among other nutrients. If you want to make this soup even healthier, you could stir in Greek yogurt instead of heavy cream to boost the protein.

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