How to Prepare Quick ROASTED BUTTERNUT SOUP #Charityrecipe #4weekschallenge

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, roasted butternut soup #charityrecipe #4weekschallenge. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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

Meanwhile, in a large pot over. For the soup: Heat the olive oil in a large saucepan over medium heat until hot. 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.

To begin with this particular recipe, we have to 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. Make ready 1 butternut squash
2. Prepare 1 red onion
3. Take 2 carrots
4. Get Freshly crushed black pepper
5. Get to taste Salt
6. Make ready Crushed garlic, ginger paste
7. Prepare 1 stalk Leek
8. Prepare 1 stalk Celery

Brush with oil; wrap in heavy-duty foil. My butternut squash soup is ultra creamy and full of complex roasted butternut squash flavor. This traditional butternut squash soup will round out your fall and winter meals. Toss with olive oil and roast the squash in the oven (as directed), until tender.

Steps 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.

This traditional butternut squash soup will round out your fall and winter meals. 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. Pierce each squash half several times with toothpick or skewer. Using large spoon, scrape squash into processor; discard peel.

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