Roasted Butternut Squash Soup Recipe: with Pictures
This roasted butternut squash soup recipe includes butternut squash, onion, olive oil, bacon, chicken stock, and cream. Follow the steps below to achieve an excellent roasted butternut squash soup.
Recipes Kenya
0
2
Prep Time
15 min
Cook Time
45 min
Serving
8
Difficulty
Easy
Cooking Preparation(mise-en-place)
Assemble all the roasted butternut squash soup ingredients on the preparation table.
- Wash, peel, and cut the vegetables.
- Weigh the cream and stock.
- Place the needed cooking utensils nearby.
How to make roasted butternut squash soup
Follow these easy steps to the end.
Ingredients
- 1.2kg- Butternut squash
- 4tbsp- Olive oil
- 2- Garlic (cloves)
- 8- Bacon
- 200g- Onion
- 12tbsp- Cream
- 1.25ltrs- Chicken stock
- salt, pepper to taste
Nutritional Information
- Energy: 923kJ
- Cals: 220kcal
- Fat: 12.0g
- Sat fat: 3.5g
- Carb: 19.6g
- Sugar: 13.1g
- Protein: 9.9g
- Fibre: 2.8g
Directions
1. Roast the squash.
Cut the squash into thick pieces, place them on an oiled baking sheet, and bake until golden brown.
2. Sauté the vegetables.
Sauté the onions and garlic in the olive oil without browning, for about 5 minutes.
3. Add the bacon.
Add the bacon and lightly brown.
4. Add the roasted squash and stock.
Add the roasted squash, pour in the chicken stock, and bring to a boil. Simmer for 20 minutes.
5. Blend.
Allow to cool before blending until smooth.
6. Add cream.
Season lightly, add cream, reheat gently.
7. Serve hot.
Serve hot in a clean soup bowl.
