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 make a distinctive dish, roasted butternut squash soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Roasted Butternut squash Soup is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Roasted Butternut squash Soup is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have roasted butternut squash soup using 12 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Butternut squash Soup:
  1. Prepare 1 large butternut squash
  2. Get 1 cup Finely chopped, fresh basil
  3. Take 3 clove Garlic
  4. Take 1 tbsp Salt
  5. Make ready 1 Zested orange
  6. Get 1 tsp Vanilla
  7. Make ready 1 1/2 tsp Cinnamon
  8. Get 5 Chanterelle Mushrooms
  9. Get 1 1/2 tsp Ground pepper medley
  10. Make ready 1 tbsp Canola Oil
  11. Get 2 can Coconut milk
  12. Get 1 tsp Olive oil
Instructions to make Roasted Butternut squash Soup:
  1. Chop squash into 1/2-1 inch chunks (if they're too small they'll stick when you're roasting them) and remove any skin.
  2. Take all the large squash chunks, put them into a large mixing bowl, and toss them with light olive oil and the cinnamon until evenly coated.
  3. Place squash chunks on a foil lined baking sheet and roast at 350?F until soft (about 20 minutes)
  4. Chop the mushrooms and cook them in Canola oil in medium heat. After a few minutes add the vanilla and continue to cook until soft. Then add the basil, cook for another 2 minutes and set aside.
  5. Take the roasted squash chunks and put them into a blender. Add one can of of coconut milk, blend, add second can, blend until smooth.
  6. Pour contents of blender into a saucepan and place on low heat. Do not let the soup boil or simmer too hard.
  7. Add your mushroom mix and orange zest to the soup.
  8. Crush garlic cloves, dice, and then, in the same pan you cooked the mushrooms in, cook on medium heat until sweet. Then add to soup.
  9. Add salt and pepper medley to taste
  10. Turn off the heat, cover the soup, and let it rest for about 10 more minutes.

So that is going to wrap it up for this special food roasted butternut squash soup recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!