Roasted butternut squash soup
Roasted butternut squash soup

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, roasted butternut squash soup. One of my favorites. This time, I will make it a little 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 favored of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Roasted butternut squash soup is something which I’ve loved my whole life. They are nice and they look wonderful.

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

Roasting the butternut squash until caramelized and tender is. Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and. My favorite fall soup of all time, roasted butternut squash soup is cheap, easy, nutrition, and absolutely delicious.

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.

If you're feeling like something a bit more substantial, try this topped with a handful of crispy bacon or diced ham. All Reviews for Chef John's Roasted Butternut Squash Soup. 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. It was a silky butternut squash soup that first converted me. Since then, I've tried all kinds of butternut squash soup.

So that is going to wrap it up for this special food roasted butternut squash soup recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!