Roasted butternut squash soup
Roasted butternut squash soup

Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, roasted butternut squash soup. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Roasted butternut squash soup is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Roasted butternut squash soup is something which I have loved my whole 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 begin with this recipe, we must first prepare a few ingredients. 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. Make ready 1-2 butternut squash-cubed
  2. Prepare 1 white onion-chopped into large wedges
  3. Make ready 2 stalks celery-roughly chopped
  4. Get 4-6 cloves garlic
  5. Get 16 oz heavy cream
  6. Take 48 oz chicken broth
  7. Make ready olive oil or extra virgin olive oil
  8. Make ready kosher salt
  9. Take 3-4 sprigs rosemary
  10. Take sour cream to top

This Roasted Butternut Squash Soup recipe is rich with flavor from developing caramelization on the veggies first! This soup is creamy but dairy-free. As a kid, we'd eat butternut squash boiled and mashed - not my favorite preparation…sorry mom! - with butter and maple syrup added. Roasted Butternut Squash Soup - This easy butternut squash soup recipe is truly the best with its simple flavors - the sweetness of the roasted This simple butternut squash soup is a welcome addition to the vegan soup recipes and I look forward to making it many more times during the season.

Instructions 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.

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. This roasted butternut squash soup is an easy, heart-warming and comforting recipe for the fall/winter.

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