Tip: blend in batches so you don't overfill your blender. If it’s too thick, add a little water and blend again. Once boiling, reduce to a simmer for 4 minutes before adding the roasted squash in.īlend the soup: With an immersion blender or jug blender, start blending the soup. Stir in the dried seasonings and cook for another minute.Īssemble the soup: Add in the vegetable broth and bring to a boil. Add the carrots and onions and cook for 10 minutes or until the onions are soft and golden brown. Roast for about 45 minutes or until the squash is fork-tender and starting to brown.Ĭook the carrots and onions: In a large pot, add the remaining oil and heat over medium heat. Roast the butternut squash: Add the butternut squash cubes to a roasting pan and toss with oil. Then, scroll down for the recipe card for the full ingredients list and recipe method. Wondering how to make Butternut Squash Soup? It's easy! Just follow this step-by-step photo tutorial. Please see the recipe card below for quantities.
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