Recipe of Any-night-of-the-week Butternut Squash Soup

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, butternut squash soup. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Butternut Squash Soup is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Butternut Squash Soup is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook butternut squash soup using 10 ingredients and 20 steps. Here is how you cook it.

The ingredients needed to make Butternut Squash Soup:

1. Get 1 Butternut squash
2. Take 6 tbsp Olive oil
3. Take 1 Onion
4. Prepare 1/2 Bulb of garlic (if you really like garlic use the whole bulb)
5. Take 1 Celery
6. Get 1 Carrot
7. Make ready 1 bunch Thyme (3 sprigs tied in a bundle)
8. Get 1 Rosemary (1 sprig)
9. Prepare 1/2 tsp Freshly grated nutmeg
10. Make ready 8 cup Water

Steps to make Butternut Squash Soup:

1. Preheat oven to 425.
2. Cut butternut squash length-wise so it's cut evenly in half.
3. Remove seeds using a spoon or your fingers.
4. Poke holes in meat side of squash.
5. Salt and pepper the meat side liberally.
6. Drizzle half the olive oil over the squash
7. Place squash on a tray and roast meat side up for 1 hour.
8. While the squash is in oven, preheat a large pot to medium-high heat.
9. Add remaining olive oil to pot
10. Julienne onion. Size doesn't matter. Add to the pot and stir.
11. Cut celery and carrot. Again size doesn't matter.
12. Add salt and pepper and the bundle of tied up thyme.
13. Chop rosemary. Again size doesn't matter. But the smaller the better. And add to pot
14. Grate the nutmeg into a small dish and add to vegetables.
15. Sauté the vegetables (mirepoix) for roughly 5 minutes until some color develops.
16. Add water and let simmer on med heat for about 45 min or so.
17. When the squash is done roasting let it rest for 10-15 min. By then the stock should be about ready. Turn it off.
18. The skin of the squash should peel off easily. Skin it and add to a blender. You might need to do half the squash depending on the size of the blender. If you only do half the squash only add half the stock with all the vegetables (take the thyme binder out before blending)
19. BE CAREFUL WHEN BLENDING!!! Blending hot ingredients may cause the soup to splatter out of the blender!!! Blend on slowest speed first then increase. - - Blend all the ingredients. Depending on how thick you like it you might need to add more water. Same goes for salt and pepper. Try the soup before serving. It doesn't need any cream to make it creamy. It's hearty and creamy without any dairy.
20. On a last note I don't like to waste anything. Meaning those seeds that came from the squash are quite yummy. You can use them in the soup. Roast them at 300°F until they get a little color or you can start to smell them while roasting.

So that’s going to wrap this up for this exceptional food butternut squash soup recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!