Roasted butternut squash soup
Roasted butternut squash soup

Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, roasted butternut squash soup. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look 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 well liked of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Roasted butternut squash soup is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular 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 can achieve that.

The ingredients needed to make Roasted butternut squash soup:
  1. Prepare 1-2 butternut squash-cubed
  2. Take 1 white onion-chopped into large wedges
  3. Prepare 2 stalks celery-roughly chopped
  4. Prepare 4-6 cloves garlic
  5. Take 16 oz heavy cream
  6. Get 48 oz chicken broth
  7. Take olive oil or extra virgin olive oil
  8. Take kosher salt
  9. Take 3-4 sprigs rosemary
  10. Take sour cream to top

Roasting it before you make the soup is key to getting that caramelized, deeply sweet flavor in the squash that we all love. (Read this guide on how to roast the best butternut squash ever.) 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:
  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.

This vegan butternut squash soup is simply the best. It's vibrant and colorful and richly flavored. So this roasted butternut squash soup is rich, creamy and ultimately delicious. And of course if you love some delicious comfort food in a bowl style soups, then. It was a silky butternut squash soup that first converted me.

So that is going to wrap this up for this exceptional food roasted butternut squash soup recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!