Butternut Squash And Carrot Soup Recipe

Step 1: To begin with the Butternut Squash And Carrot Soup we first heat preheat the oven for 10 minutes

Step 2: Place the butternut squash topped with coriander, basil, and butter in the baking sheet and roast it for 45 minutes till they become soft and tender

Step 3: Heat oil in a pan over medium heat; add the chopped onions, carrots, and celery and saute for a minute until lightly roasted and softenedAdd in the roasted butternut squash and saute for another 5 minutes until cooked

Step 4: Sprinkle salt and freshly crushed black pepper

Step 5: Add the vegetable stock along with this add the lemon juice

Step 6: Allow it to cool a bit and blend to make a smooth soup

Step 7: Once done, check the salt and flavours and adjust to suit your taste

Step 8: Warm the soup again when you are ready to serve

Step 9: Serve in bowls with fresh cream and garnish with coriander leaves and serve hot

Step 10: Serve the Butternut Squash And Carrot soup as an appetizer for your dinner along with Spaghetti with Pesto & Parmesan RecipeYou can serve the Butternut Squash And Carrot soup with some  Whole Wheat Rosemary Focaccia Bread