Roasted Butternut squash Soup
Roasted Butternut squash Soup

Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, roasted butternut squash soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Roasted Butternut squash Soup is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Roasted Butternut squash Soup is something which I’ve loved my whole life. They’re nice and they look wonderful.

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!

To get started with this recipe, we must prepare a few ingredients. You can have roasted butternut squash soup using 12 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Roasted Butternut squash Soup:
  1. Make ready 1 large butternut squash
  2. Make ready 1 cup Finely chopped, fresh basil
  3. Prepare 3 clove Garlic
  4. Take 1 tbsp Salt
  5. Make ready 1 Zested orange
  6. Get 1 tsp Vanilla
  7. Get 1 1/2 tsp Cinnamon
  8. Get 5 Chanterelle Mushrooms
  9. Make ready 1 1/2 tsp Ground pepper medley
  10. Take 1 tbsp Canola Oil
  11. Take 2 can Coconut milk
  12. Prepare 1 tsp Olive oil

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.

Steps 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.

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 is going to wrap this up for this exceptional food roasted butternut squash soup recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!