Roasted butternut squash soup
Roasted butternut squash soup

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, roasted butternut squash soup. It is one of my favorites food recipes. This time, I will make it a bit unique. 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’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Roasted butternut squash soup is something that I have loved my entire life.

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

Roasting the butternut squash until caramelized and tender is. Soup Butternut Squash Squash Christmas Thanksgiving Halloween Roasting Dinner Party Potluck Healthy Vegetarian Butter Herbs Onions 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. It was a silky butternut squash soup that first converted me. Since then, I've tried all kinds of butternut squash soup.

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.

Today I've got a super simple five-ingredient roasted butternut squash soup recipe for you—with three ways to spice it up! This roasted butternut squash soup is an easy, heart-warming and comforting recipe for the fall/winter. It's smooth and creamy but is actually dairy-free! Ready-prepared butternut squash can be bought from supermarkets and makes this soup even quicker to prepare. If you grow your own, use young butternut squash as they are easier to peel.

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