Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, roasted butternut squash soup. One of my favorites food recipes. This time, I’m gonna 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. Butternut squash soup is a classic fall and winter soup recipe.
Roasted butternut squash soup is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Roasted butternut squash soup is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to 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:
- Get 1-2 butternut squash-cubed
- Prepare 1 white onion-chopped into large wedges
- Make ready 2 stalks celery-roughly chopped
- Make ready 4-6 cloves garlic
- Take 16 oz heavy cream
- Get 48 oz chicken broth
- Make ready olive oil or extra virgin olive oil
- Take kosher salt
- Take 3-4 sprigs rosemary
- Get sour cream to top
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.
Instructions to make Roasted butternut squash soup:
- Preheat oven to 450.
- 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.
- 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.
- 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)
- On low setting, continue to blend while adding cream.
- Once mixture is lightened and creamy, return to pot and heat through. Ladle into bowls and top with a dollop of sour cream. Serve.
- 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! This vegan butternut squash soup is simply the best. It's vibrant and colorful and richly flavored.
So that’s going to wrap this up for this special food roasted butternut squash soup recipe. Thank you very much for reading. I’m confident that you will make this at home. There is 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 family, friends and colleague. Thanks again for reading. Go on get cooking!
