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Below are the ingridients that are needed to cook a heavenly Roasted butternut squash soup:
- Get 1 of medium size butternut squash.
- You need 1 of medium onion chopped.
- Take 2-3 cups of vegetable stock.
- Provide 1 tsp of cumin seeds.
- Use of Salt to season.
- Provide of Black pepper.
- Take 2 Tbs of vegetable oil.
- Prepare 1 Tbs of olive oil.
- Use 1 tsp of grated ginger.
- Get 1 clove of garlic.
- Provide Handful of fresh coriander chopped including the stalks.
- Provide of Celery roughly chopped.
- Provide 190 C of Pre heat oven to.
Done with the ingridients? Here are the steps on preparing 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.
This Butternut Squash soup from Delish.com is an easy and comforting fall meal. Roasting it before you make the soup is key to getting that caramelized, deeply sweet flavor in the squash that we all love. (Read this guide on how to roast the best butternut squash ever.) Roasted Butternut Squash Soup is a cold-weather staple! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor. Vegan, Vegetarian, and T-Rex toppings available, so there's something for everyone! Roasting the butternut squash until caramelized and tender is.
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