Roasted butternut squash soup
Roasted butternut squash soup

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, roasted butternut squash soup. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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. Making soup from butternut squash is one of our go-to moves during the fall.

Roasted butternut squash soup is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Roasted butternut squash soup is something that I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can have 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. Make ready 1-2 butternut squash-cubed
  2. Take 1 white onion-chopped into large wedges
  3. Take 2 stalks celery-roughly chopped
  4. Take 4-6 cloves garlic
  5. Take 16 oz heavy cream
  6. Take 48 oz chicken broth
  7. Take olive oil or extra virgin olive oil
  8. Get kosher salt
  9. Prepare 3-4 sprigs rosemary
  10. Get sour cream to top

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. Roasting the squash, rather than boiling it in a pan, really brings out the flavour in the soup. It was a silky butternut squash soup that first converted me.

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.

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! Learn to make a delicious roasted butternut squash soup blended with sautéed onions and tart apples. This is definitely the easiest and best way to make rich-tasting butternut squash soup, without having to peel and dice a large, awkwardly shaped vegetable. Butternut squash soup is a classic fall and winter soup recipe.

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