Roasted butternut squash soup
Roasted butternut squash soup

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, roasted butternut squash soup. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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

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. This soup will work without them!

To get started with this 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 can achieve that.

The ingredients needed to make Roasted butternut squash soup:
  1. Take 1-2 butternut squash-cubed
  2. Take 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. Take 48 oz chicken broth
  7. Get olive oil or extra virgin olive oil
  8. Make ready kosher salt
  9. Make ready 3-4 sprigs rosemary
  10. Take sour cream to top

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. Roasted Butternut Squash Soup - This easy butternut squash soup recipe is truly the best with its simple flavors - the sweetness of the roasted This simple butternut squash soup is a welcome addition to the vegan soup recipes and I look forward to making it many more times during the season.

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! Ready-prepared butternut squash can be bought from supermarkets and makes this soup even quicker to prepare. If you grow your own, use young butternut squash as they are easier to peel.

So that is going to wrap it up for this exceptional food roasted butternut squash soup recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!