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Roasted Butternut Squash Soup
Roasted Butternut Squash Soup

Before you jump to Roasted Butternut Squash Soup recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

Every person knows that in order to truly be healthy you need to eat a naturally healthy and balanced diet and get a proper amount of exercise. The unfortunate thing is that, at the end of the day, we don’t always have enough time or energy required for a healthy lifestyle. Working out at the gym isn’t something people want to do when they get off from work. People crave sweets and salts, not veggies (unless they are vegetarians). You will be pleased to discover that achieving good health doesn’t have to be hard. With practice you can get all of the nutritional requirements and the exercise that you need. Here are some ideas to be as healthy as possible.

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There are a whole lot of things that contribute to your getting healthy. Intensive gym visits and narrowly defined diets are not always the answer. Little things, when done every day, can do a great deal to make it easier to get healthy and lose pounds. Being intelligent about the decisions you make each day is a start. A proper amount of physical activity each day is also important. The numbers on the scale aren’t the only indicator of your lifestyle choices. It’s about making your body as strong as it can be.

We hope you got benefit from reading it, now let’s go back to roasted butternut squash soup recipe. You can cook roasted butternut squash soup using 11 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook Roasted Butternut Squash Soup:
  1. You need 3 pounds (1 1/2 kg) whole butternut squash halved lengthwise and seeds removed
  2. Use 2 carrots peeled and diced
  3. Use 1/4 cup olive oil (for roasting option)
  4. Prepare 2 teaspoons salt
  5. Get 1 teaspoon cracked black pepper to taste
  6. Prepare 1 large onion cut into wedges
  7. Prepare 6 cloves garlic minced or grated
  8. Use 3-4 cups low sodium chicken stock (or broth) – use veggie broth or stock for a vegetarian option
  9. You need 2 beef or chicken bouillon cubes crumbled – use vegetable stock powder for a vegetarian option
  10. Prepare 1/2 cup half and half (or heavy cream)
  11. Prepare Parsley to sprinkle
Instructions to make Roasted Butternut Squash Soup:
  1. ROASTED BUTTERNUT SQUASH SOUP: - Preheat the oven to 400°F (200°C). Lightly grease a large baking pan. - Place squash on the pan, cut-side up (skin-side down). Arrange onion, garlic and carrots around the pan.
  2. Drizzle ingredients with the oil and season with salt and pepper. Rub seasonings all over each veggie and inside the squash. - Flip squash cut-side down and rub any of the oil/seasonings left on the pan over the skin. Roast until squash is fork tender and completely cooked through (about 50-55 minutes).
  3. Allow to cool slightly (about 10 minutes). When cool enough to touch, scoop the flesh out of the skin.
  4. BLENDER: - Place roasted veggies, 3 cups of stock and bouillon cubes into a blender. (You may need to work in batches of two or three depending on the size of your blender.) Blend until smooth. Be careful with the steam that may lift out from the center of the lid. Transfer soup into a pot and warm over medium heat to serve. (Check thickness and add remaining stock, if needed, to thin It out.)
  5. FOR STICK/IMMERSION BLENDER: - Place roasted veggies, 3 cups of stock and bouillon into a large pot over medium heat. Use an immersion blender and blend until smooth. Warm up over medium heat, if needed.
  6. TO SERVE: - Stir in the half and half or cream. Add in any preferred spices (a pinch of ground cinnamon or nutmeg). Adjust salt and pepper, if needed. Sprinkle parsley, Serve immediately with toasted bread slices.
  7. Please don't forget to tag @appetizing.adventure on Instagram with a picture if you try this recipe!

With winter weather approaching, I wanted to perfect butternut squash soup that was not only easy to make but also incredibly delicious. A classic roasted butternut squash soup, flavoured with a little apple and maple syrup. Vegetarian and dairy-free options, as well. I know there are dozens of versions of roasted butternut squash soup out there, but this is the one that I make and have made for years, so I though I'd share it. Roasting butternut squash is super easy and definitely worth the extra time.

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