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Roasted Butternut Squash Soup – Easy Butternut Squash Soup Recipe ctm magazine



Learn how to make Roasted Butternut Squash Soup! Go to http://foodwishes.blogspot.com/2015/09/roasted-butternut-squash-soup-legend-of.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Butternut Soup recipe!

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38 Comments

  • joe blow on October 23, 2021

    I have a good sized orange Hubbard squash so this looks like a great recipe for it. I'm saving the seeds to grow my own next spring if it tastes delicious.
    Well done chef.

  • Charlie Turnesa on October 23, 2021

    " I like Canadians better than I like bees"…..That made me laugh!

  • PocketDzn. on October 23, 2021

    can i use beef stock instead?

  • Carmelita Garavelas on October 23, 2021

    Nice

  • Lulubananaz on October 24, 2021

    i did not have stock, sage and the patience for a sieve but this still blew me away. will definitely need this in my system on the regular.

  • Flowericious Resident on October 25, 2021

    I learned making this soup from you. Tho i added crab meats in it and it's delicious, and I thank you!

  • Mithu Bhagat on October 26, 2021

    HI, quick question chef, can i use olive oil instead of butter for the butter sauce, as I want to make it for a vegan friend. Thanks in advance.

  • Andra Vladescu on October 27, 2021

    Can this be a pasta sauce instead?

  • Kay Bouldin on October 29, 2021

    I’m going to make this soon.
    Is it necessary to blend the vegg?
    It looked so good without blending.
    Thanks

  • catherine valli on October 31, 2021

    BRAVO!

  • Dashu Dashu on October 31, 2021

    The size of your butternuts! Everyone missed that one.
    You are the absolutely the lord of your gourd.

  • Janet Beans on November 2, 2021

    Awesome!

  • Emily Carcamo on November 2, 2021

    Made this for dinner tonight, delicious! Also added 2 potatoes to the roasting pan. Topped with grated cheddar and green onions. Thanks Chef John ☺

  • Earthy Artist on November 4, 2021

    💛Chef John, thanks for the great method for cutting up the butternut safely. I am making the soup as I type this!

  • Andrew Lowe on November 6, 2021

    I watched many video’s about the soup, I’m making this, thank you !

  • Don .Biggs on November 6, 2021

    Just found this recipe and made it tonight it was a big hit sooooo smooth,man it was great,Thanks Chef John

  • Bliss on November 11, 2021

    You have a very melodic voice. This recipe sounds delicious.

  • Judi Haller on November 13, 2021

    This is not an easy recipe. Too many steps.

  • Ghadeer Abu Ayyash on November 14, 2021

    Chef this was suuuuuuuuuuuuuer delicious!
    Thank u so much💗

  • Tricia B on November 17, 2021

    This was absolutely delicious! Thank you for the tip on cutting the squash!

  • Big Brown Sound on November 19, 2021

    Cold. Not rainy. Perfect!

  • Misha on November 22, 2021

    Roast the seeds and top the soup with them

  • Salvia Buckwheats on November 24, 2021

    That's a lot of fat in there…but I enjoyed the tips and your video is top quality, very watchable…except for all that oil and fat….

  • Fatima Leger on November 28, 2021

    So much better than downshiftology

  • haus05 on November 29, 2021

    By far the best chef on the tube!! Loves Canadians more than Bees!!! As a Canadian I appreciate you kind sir

  • Lyon TheGreat on December 10, 2021

    After sitting on this recipe for years, I'm about to make it for my girlfriend. It's our anniversary today and what better way to celebrate than a hearty soup like this? Better yet, I'm going to use this soup as a base for pasta sauce; will toss in some spinach and ricotta ravioli. Gonna be an exciting experiment!

  • ritainpink on December 15, 2021

    Mushrooms garlic n rosemary! ♥️

  • Nina Nina on December 19, 2021

    This so good! I WILL DO THIS.

  • Frank A. Hernandez on December 20, 2021

    I gotta try this & it just so happens that I have one butternut squash. Heading to Food Wishes for the recipe!

  • MrToxicSausage on December 20, 2021

    I’m lazy so i didn’t simmer it for 45 minutes before blending nor did I strain it. It still came out great

  • T M on December 21, 2021

    Chef John, I would buy an apron with “ the ol tappa tappa” printed on it.

  • Laiba khawar on December 21, 2021

    What can I substitute the onions for?

  • Yolanda on December 26, 2021

    Chef John, thank you for this recipe and video. Found this recipe online a couple of years ago. I was craving butternut squash soup even though I don't think I ever had it Lol. First time I made this I followed almost to the T, but I added some celery to the roasted vegetables and I use chicken bone broth. I added other herbs and spices (usually dried italian herbs or fresh "poultry" herbs and some turmeric and paprika). I used my cusinart immersion blender and was hoping I did not have to strain it but it was so much better once strained. I added a little bit of the maple syrup but found it made it too sweet (for my taste). I have since made them recipe many many times since and my husband loves it. I actually take the time to roast the seeds and they usually never make it to the next day Lol. We find this so delicious but also healing and I make it a couple times during the fall/winter months. I might try with my Vitamix and see if that will eliminate the need for straining (my least favorite part). I have some butternut squash waiting in my pantry to be roasted and I cannot wait to enjoy it!

    Also, I find you so enjoyable and soothing to listen to that even though I know this recipe really well I still play in the background several times while I am making the soup!

  • CarolG on January 3, 2022

    It's cold today in Houston so I am making Chef John's butternut squash soup. Yum.

  • S. J. Schafer on January 5, 2022

    If you put that butternut squash in the microwave for 4 minutes or so, it will be softer and you can cut it easily. If you don’t want to use the microwave, put the whole squash in the oven for 30 minutes or until it can be punctured with a knifepoint, then let it cook and cut it in half.

  • Paula Hulse on January 8, 2022

    Yuk

  • Gagan Rrr on January 14, 2022

    So hypnotic

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