Roasted Butternut Squash Soup Recipe Bon Appetit

Roast tossing occasionally until tender and browned 35 45 minutes. Blend until fine crumbs form but some slightly coarser crumbs remain. Place bread in processor.

Olivia Luz

Transfer to the bowl with the chopped onion. Divide squash between 2 large rimmed baking sheets. Arrange racks in top third and bottom third of oven. Serve soup topped. Toss squash and oil on a rimmed baking sheet.

Preheat oven to 450. Drizzle cubes on each sheet with 2 tablespoons oil. Using the flat side of chef s knife smash 3 garlic cloves peel and discard skins then coarsely chop. Cook butter in large nonstick skillet over medium heat until golden about 2 minutes. Season with salt and pepper.

Season with salt and pepper. Find butternut squash ideas recipes cooking techniques for all levels from bon appétit where food and culture meet. Peel garlic then purée garlic squash onion chile coconut milk and 2 cups hot water in a blender until smooth adding more water if needed. Season with salt and pepper. Preheat oven to 450.

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Peel garlic then purée garlic squash onion chile coconut milk and 2 cups hot water in a blender until smooth adding more water if needed. Transfer to the bowl with the chopped onion.