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

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Before you jump to Roasted Butternut Squash Soup recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Go up the stairs. Instead of choosing the elevator, climb the stairs to your floor. Obviously this isn’t as plausible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a fantastic way to get some exercise in. If you do work on a very high floor, why not get off the elevator a couple of floors earlier and walk the rest of the way? Lots of people choose the easy elevator ride instead of making an efforts on the stairs. Even if you only have a single flight to climb, climbing down and up it during the day is a great way to get extra exercise.

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We hope you got insight from reading it, now let's go back to roasted butternut squash soup recipe. To make roasted butternut squash soup you need 11 ingredients and 7 steps. Here is how you do it.

The ingredients needed to make Roasted Butternut Squash Soup:

1. Take 3 pounds (1 1/2 kg) of whole butternut squash halved lengthwise and seeds removed.
2. Use 2 of carrots peeled and diced.
3. Provide 1/4 cup of olive oil (for roasting option).
4. You need 2 teaspoons of salt.
5. You need 1 teaspoon of cracked black pepper to taste.
6. Prepare 1 of large onion cut into wedges.
7. Get 6 cloves of garlic minced or grated.
8. Prepare 3-4 cups of low sodium chicken stock (or broth) -- use veggie broth or stock for a vegetarian option.
9. Prepare 2 of beef or chicken bouillon cubes crumbled -- use vegetable stock powder for a vegetarian option.
10. Take 1/2 cup of half and half (or heavy cream).
11. Take of 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!.

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