Learn how to make Roasted butternut squash soup | By Rita from | Canada
#saltforcooking नमक video 134
Roasted Butternut Squash Soup recipe
Ingredients
2 butternut squash
1 carrot
2 stalks of celery
2 potatoes
1 onion
2 shallots
2 cloves of garlic
Thyme
Salt and pepper
Vegetable broth
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Preparation
Half butternut squash, season with salt and pepper and drizzle with olive oil and roast in oven skin side down for 30 mins at 400 degrees. When squash roasted and cooled, scoop out of skin and set aside.
In the meantime, boil or microwave 2 potatoes until soft. Peel and set aside.
Chop the carrot, celery, shallots and garlic and sauté in olive oil on medium until tender.
Season with salt and pepper. Add the potatoes and butternut squash and enough vegetable broth until covered. Add Thyme. Boil on medium for 40 mins. Cool and purée with immersion blender until soup is smooth.
Garnish with sour cream and pumpkin seeds.
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