Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, roasted butternut squash soup. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Roasted butternut squash soup is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Roasted butternut squash soup is something which I have loved my whole life. They are fine 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.
To get started with this recipe, we must prepare a few components. You can cook 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:
- Make ready 1-2 butternut squash-cubed
- Get 1 white onion-chopped into large wedges
- Take 2 stalks celery-roughly chopped
- Make ready 4-6 cloves garlic
- Prepare 16 oz heavy cream
- Get 48 oz chicken broth
- Make ready olive oil or extra virgin olive oil
- Prepare kosher salt
- Prepare 3-4 sprigs rosemary
- Make ready sour cream to top
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! Ready-prepared butternut squash can be bought from supermarkets and makes this soup even quicker to prepare.
Steps 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.
If you grow your own, use young butternut squash as they are easier to peel. Roasting the squash, rather than boiling it in a pan, really brings out the flavour in the soup. This delicious roasted butternut squash soup sums up the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more? This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream.
So that is going to wrap it up with this exceptional food roasted butternut squash soup recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more 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!
