Roasted butternut squash soup
Roasted butternut squash soup

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive 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. Roasting the butternut squash gives so much more depth of flavor!

Roasted butternut squash soup is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Roasted butternut squash soup is something which I have loved my whole life. They are fine and they look fantastic.

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

Here's a rich soup for an autumn day–winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander. Learn how to make Roasted Butternut Squash Soup! I hope you enjoy this easy Butternut Soup recipe! This easy, delicious, vegan roasted butternut squash soup sums up the taste of the holidays in one spoon.

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.

I hope you enjoy this easy Butternut Soup recipe! This easy, delicious, vegan roasted butternut squash soup sums up the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more? Which also means that there is no cream, no milk, no butter! Yet this soup has a very creamy and smooth texture from the butternut squash.

So that’s going to wrap this up with this exceptional food roasted butternut squash soup recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!