Roasted butternut squash soup
Roasted butternut squash soup

Hello everybody, 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 food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Roasted butternut squash soup is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Roasted butternut squash soup is something that I’ve loved my whole life. They’re nice and they look fantastic.

This traditional butternut squash soup will go great with grilled cheese sandwiches and salads through the end of winter. Keep it in mind for the holidays, too. I designed this soup to complement typical Thanksgiving fare, like green beans and mashed potatoes.

To begin with this recipe, we must prepare a few components. You can cook 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. Take butternut squash-cubed
  2. Take white onion-chopped into large wedges
  3. Get celery-roughly chopped
  4. Take garlic
  5. Take heavy cream
  6. Get chicken broth
  7. Take olive oil or extra virgin olive oil
  8. Get kosher salt
  9. Take rosemary
  10. Take sour cream to top

Peel the squash with a vegetable peeler. Place in a large bowl and season with salt and pepper. Soup Butternut Squash Squash Christmas Thanksgiving Halloween Roasting Dinner Party Potluck Healthy Vegetarian Butter Herbs Onions Winter Squash Lunch Dinner Side Dish Make Ahead Holidays Weeknight Dinner Cream Fall Winter Comfort Food Easy. Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet.

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.

Sprinkle with salt, pepper and drizzle oil over top. My favorite fall soup of all time, roasted butternut squash soup is cheap, easy, nutrition, and absolutely delicious. If you're feeling like something a bit more substantial, try this topped with a handful of crispy bacon or diced ham. 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.

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