Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, roasted butternut squash soup. One of my favorites. This time, I am going to make it a little 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.
Roasted butternut squash soup is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Roasted butternut squash soup is something which I’ve loved my whole life.
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 it.
The ingredients needed to make Roasted butternut squash soup:
- Get 1-2 butternut squash-cubed
- Get 1 white onion-chopped into large wedges
- Take 2 stalks celery-roughly chopped
- Prepare 4-6 cloves garlic
- Prepare 16 oz heavy cream
- Get 48 oz chicken broth
- Get olive oil or extra virgin olive oil
- Prepare kosher salt
- Get 3-4 sprigs rosemary
- Take sour cream to top
Roasted Butternut Squash Soup is a cold-weather staple! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor. Vegan, Vegetarian, and T-Rex toppings available, so there's something for everyone! Roasting the butternut squash until caramelized and tender is.
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.
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! Learn to make a delicious roasted butternut squash soup blended with sautéed onions and tart apples. 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.
So that’s going to wrap this up for this exceptional food roasted butternut squash soup recipe. Thank you very much for your time. I am sure that you will make this at home. There’s 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. Thank you for reading. Go on get cooking!
