Roasted butternut squash soup
Roasted butternut squash soup

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, roasted butternut squash soup. One of my favorites. This time, I’m gonna make it a bit unique. 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. But today we're roasting the butternut squash, which gives so much more depth of flavor and makes the soup easier to prepare (as you don't have to cut the butternut squash).

Roasted butternut squash soup is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Roasted butternut squash soup is something that I have loved my entire life.

To begin 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 that.

The ingredients needed to make Roasted butternut squash soup:
  1. Get butternut squash-cubed
  2. Prepare white onion-chopped into large wedges
  3. Prepare celery-roughly chopped
  4. Make ready garlic
  5. Make ready heavy cream
  6. Make ready chicken broth
  7. Prepare olive oil or extra virgin olive oil
  8. Take kosher salt
  9. Take rosemary
  10. Prepare sour cream to top

The sweet, squashy and slightly earthy flavor that comes from a butternut squash is one of our go to tastes for cooking once the weather starts turning. Add roasted squash and potatoes and pour over chicken broth. Learn to make a delicious roasted butternut squash soup blended with sautéed onions and tart apples. You may unsubscribe at any time.

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.

Learn to make a delicious roasted butternut squash soup blended with sautéed onions and tart apples. You may unsubscribe at any time. 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. But today we're roasting the butternut squash, which gives so much more depth of flavor and.

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