Roasted butternut squash soup
Roasted butternut squash soup

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, roasted butternut squash soup. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Roasted butternut squash soup is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Roasted butternut squash soup is something which I’ve loved my whole life.

Watch how to make the best butternut squash soup in this short video! The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. Butternut squash soup is a classic fall and winter soup recipe.

To begin with this particular recipe, we must prepare a few ingredients. You can have roasted butternut squash soup using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Roasted butternut squash soup:
  1. Get 1-2 butternut squash-cubed
  2. Make ready 1 white onion-chopped into large wedges
  3. Prepare 2 stalks celery-roughly chopped
  4. Make ready 4-6 cloves garlic
  5. Prepare 16 oz heavy cream
  6. Make ready 48 oz chicken broth
  7. Take olive oil or extra virgin olive oil
  8. Prepare kosher salt
  9. Take 3-4 sprigs rosemary
  10. Get sour cream to top

You simply roast the squash with a couple diced potatoes until tender. (You can totally skip the potatoes but we love the starchy creaminess that they give the texture.) Roasted Butternut Squash Soup is a cold-weather staple! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor. Vegan, Vegetarian, and T-Rex toppings available, so there's something for everyone! Roasting the butternut squash until caramelized and tender is.

Steps to make Roasted butternut squash soup:
  1. Preheat oven to 450.
  2. Place squash, onion, celery, and garlic on sheet pan. Sprinkle with EVOO & salt. Place 3-4 sprigs of rosemary among vegetables and roast in oven for 25-35 min until golden brown.
  3. Place roasted veggies (remove rosemary) into large pot and cover with chicken broth until stew like consistency with a little extra liquid. Simmer on stove top for several minutes until veggies flavor broth.
  4. Turn stove top off. Spoon contents into a blender. Starting on low, then increasing some, blend until creamy. (*mixture will be hot, allow steam to escape)
  5. On low setting, continue to blend while adding cream.
  6. Once mixture is lightened and creamy, return to pot and heat through. Ladle into bowls and top with a dollop of sour cream. Serve.
  7. I added a little garlic salt and onion powder to taste.

It was a silky butternut squash soup that first converted me. Since then, I've tried all kinds of butternut squash soup. Today I've got a super simple five-ingredient roasted butternut squash soup recipe for you—with three ways to spice it up! A classic roasted butternut squash soup, flavoured with a little apple and maple syrup. Vegetarian and dairy-free options, as well.

So that’s going to wrap this up for this special food roasted butternut squash soup recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!