Roasted butternut squash soup
Roasted butternut squash soup

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, roasted butternut squash soup. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add roasted squash and potatoes and pour over chicken broth. Peel the squash with a vegetable peeler.

Roasted butternut squash soup is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Roasted butternut squash soup is something which I’ve loved my entire life. They’re nice and they look fantastic.

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

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

Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. Sprinkle with salt, pepper and drizzle oil over top. Some butternut squash soup recipes can be overly-sweet or too thick and creamy. Instead, this naturally sweet dish gets its rich flavor from the toasty, caramelized, roasted butternut squash.

Instructions 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.

Add a few more simple ingredients like onion and garlic for a savory, nourishing, and incredibly light-but-satisfying bowl of autumn comfort food! I used this recipe in addition to another butternut squash soup recipe. Cut squash into eight large pieces. Butternut Squash Soup Recipes Savory, sweet and nutritious, butternut squash is versatile and delicious. We've chosen some of our favorite recipes that showcase this seasonal vegetable.

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