Roasted Butternut Squash Soup

How to Making Recipes Roasted Butternut Squash Soup using 9 ingredients and 3 steps

Roasted Butternut Squash Soup - - If you have a ardour for cooking and you spend lots of time in your kitchen, then more than likely you have a considerable amount of recipes on hand. Some cooks have an orderly organization system and some do not. If you find yourself usually shuffling via mounds of recipes and never discovering what you are on the lookout for, then you need to do some organizing.

You can cook Roasted Butternut Squash Soup using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients make Roasted Butternut Squash Soup

1. You need 1 butternut squash, peeled & chopped.
2. You need 6 tomatoes, quartered.
3. You need 2 red onions, peeled & quartered.
4. You need 1 red pepper, deseeded & chopped.
5. You need 1 bulb of garlic.
6. You need 1 large sprig of rosemary.
7. It's 1 large sprig of thyme.
8. Prepare Olive oil.
9. You need 200 ml chicken stock.

Roasted Butternut Squash Soup step by step

1. Preheat the oven to 200 C. Place all the vegetables in a large roasting tin, top with the garlic and herbs, sprinkle over oil and salt and pepper. Roast for approx 25-30 mins, until the vegetables are soft but not coloured..
2. Tip all the vegetables into a food processor, removing the skins from the garlic, blitz adding the stock a bit at a time, you may not need all of it..
3. Pour the soup a little at a time into a saucepan through a fine sieve, to remove the skins from the vegetables. Reheat, add more stock if necessary and season to taste. I like to serve my soup with a swirl of cream and a few fresh thyme leaves to garnish..

Roasted Butternut Squash Soup - Thank you and good luck