Roasted Butternut Squash Soup Recipe:- Butternut squash soup is a winter and fall soup recipe that has stood the test of time. On the other hand, we are going to roast the butternut squash today, which not only adds a remarkable amount of flavour depth but also makes the preparation of the soup much simpler (since you won’t have to carve the butternut squash).
One of the top five soup recipes for the fall and winter season, butternut squash soup is typically included on the list of any person. In addition, it is one of my personal favourites, along with other soups such as vegetable soup, cabbage soup, chicken soup, lentil soup, and taco soup (which may come as a bit of a surprise to certain people). However, it is imperative that we do not overlook the fact that butternut squash soup is also the most traditional soup recipe for Thanksgiving.
The technique of roasting vegetables is one of my preferred methods of preparation since it produces a flavour that is both sweet and smokey. Therefore, it should not come as a surprise that I chose to make a butternut squash soup that was roasted rather than a more classic butternut squash soup that was cooked on the stovetop. It is the earthy, roasted flavour that truly takes this recipe to the next level!
See Also: Italian Nougat Candy with Nuts Recipe
Cut it in half lengthwise. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Trim the ends of the butternut squash and set them aside. To cut the butternut squash in half lengthwise, first place it on its end and then carefully slice it. A useful piece of advice is that if you microwave the butternut squash for two to three minutes, it will be much simpler to cut through.