Roasting root vegetables make wonderful soups.
Preparing wonderful soups takes some familiarity, but during the fall time they are normally well worth the extra effort spent. In the past little while, root vegetable soups have become more and more well-liked as they seem to be less “main stream “.
The most preferred soup of all root vegetables can only be butternut squash soup. This squash has an exquisite taste and a fabulously smooth finish that caramelizes well when roasted. In fact, that is the mystery to a superb butternut squash soup recipe – slow roasting the vegetable in the first place. You see the natural sweetness that comes from a little dry browning adds interesting levels of flavor that simply happens all automatically, no matter the skill level of the cook in charge.
As a matter of practice, for the butternut squash soup it should be baked in the oven before it is blended into a soup. To do that, raise your oven to about medium high degrees to warm up. In the interim, clean your butternut squash with a heavy-duty thin knife. The peel is so hard I actually use a boning knife for this job. You also should ensure to follow the outside contour of the lower half so as not to lose the meat of the root vegetable to waste.
When all is stripped and deseeded, then just cut up the squash up into smaller pieces and spread them on a baking tray. I dribble a small amount of oil on the pieces, and add a few specks of nutmeg and cinnamon. To help the caramelization process along I also add some dark sugar. This is an ingredient that will finish the soup anyway, so roasting it with the product really works.
Now just bake the butternut squash until the edges start turning brown, the sugar has completely melted, and that amazing buttery aroma fills your kitchen area. Only then are you ready to blend it into a terrific butternut squash soup.
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