What ingredients do you use in your roasted butternut squash soup

Butternut squash soup is a delicious and nutritious fall soup that is easy to make. The key to a great butternut squash soup is to use fresh, ripe butternut squash. You can also add other vegetables to your soup, such as carrots, celery, and onions.

Ingredients:

1 large butternut squash, peeled and cubed
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cups chicken or vegetable broth
1 cup milk or cream
1/4 teaspoon nutmeg

Instructions:

Preheat oven to 400 degrees F (200 degrees C).
Toss butternut squash cubes with olive oil, salt, and pepper.
Spread squash on a baking sheet and roast for 30-40 minutes, or until tender.
In a large pot or Dutch oven, heat olive oil over medium heat.
Add onion, carrots, and celery and cook until softened.
Add roasted butternut squash, chicken or vegetable broth, and milk or cream.
Bring to a boil, then reduce heat and simmer for 15 minutes.
Purée soup with an immersion blender or in a regular blender until smooth.
Season with nutmeg and additional salt and pepper to taste.

Tips:

For a richer flavor, roast the butternut squash with a drizzle of honey or maple syrup.
Add a pinch of cayenne pepper for a little spice.
Top the soup with toasted pumpkin seeds or croutons for a crunchy garnish.

What is the best way to peel a butternut squash?
- Use a sharp knife to carefully slice off the skin.
How can I tell if a butternut squash is ripe?
- A ripe butternut squash will have a deep orange color and a firm texture.
What other vegetables can I add to my butternut squash soup?
- Carrots, celery, onions, and potatoes are all good additions.
Can I use frozen butternut squash?
- Yes, you can use frozen butternut squash. Just thaw it before using.
How long will butternut squash soup last in the refrigerator?
- Butternut squash soup will last for 3-4 days in the refrigerator.