How to Make Roasted Butternut Squash Soup ~ Japanese pumpkin soup recipe ~ Enjoy the Natural sweetness

Hello my friend!

Few days ago I showed you how much butternut squash I harvested, so I made butternut squash soup!

My body was craving for this nice cozy taste of fall which everybody loves!

The recipe I introduce you today is japanese pumpkin soup recipe!

You can enjoy the natural sweetness and nutty flavor of butternut squash with this recipe.

They are not american style spicy, herby, salty soup, they are japanese creamy sweet style :)

So this fall, why don't try making something new to expand your pumpkin recipe!

Ok! Let's get cooking!

Pre-heat the oven for 200℃

Wash a small butternut squash then dry it nicely, use vegetable peeler to peel off all the skin.

Chop off top and bottom

Put knife in to where the round part that is where this pumpkin hold their seeds.

Scoop out all the seeds with spoon. They were heart shaped! Looked so pretty :D

Cut up rest of the squash to cubes.

Place parchment paper on the roasting sheet.

Place all the pumpkins on the sheets and drizzle some olive oil and toss it around until all the cubes are coated with some oil.
Then roast them in to pre-heated oven for 40min.

When it is caramelized on top, they are ready! You can take them out before 40min if they are getting dark! Just keep eye on them :)

Put the roasted squash in to blender and add 2 cups of milk. Blend well until they are nice and smooth.

At this point, they are very thick so you can use them for pie, pumpkin puree or it can be served as mashed squash!

Move them to deep pot then add butter and 2 cups of milk.

Add honey, salt and cinnamon and cook them medium heart until all the salt and honey are dissolved.

Serve it on your favorite soup dish and done :)
Enjoy this creamy nutty and sweet goodness!

Ingredient

1 small butter nut squash
4 cups of milk
3 TB of butter
3 TB of honey
1/2 TB salt (you can adjust it)
sprinkle of cinnamon