Roasted butternut squash soup
Roasted butternut squash soup

Hello everybody, it’s Brad, 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’m gonna make it a bit tasty. This will be really delicious.

Roasted butternut squash soup is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Roasted butternut squash soup is something which I’ve loved my whole life. They’re nice and they look fantastic.

Butternut squash soup is a classic fall and winter soup recipe. Roasting the butternut squash gives so much more depth of flavor! But if you do tolerate dairy, adding just a tablespoon or two of fresh butter definitely boosts the creaminess factor.

To begin with this particular recipe, we must first prepare a few components. 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. 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. Take 4-6 cloves garlic
  5. Take 16 oz heavy cream
  6. Take 48 oz chicken broth
  7. Get olive oil or extra virgin olive oil
  8. Get kosher salt
  9. Make ready 3-4 sprigs rosemary
  10. Prepare sour cream to top

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. Roasted Butternut Squash Soup is a cold-weather staple! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor.

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.

Vegan, Vegetarian, and T-Rex toppings available, so there's something for everyone! Roasting the butternut squash until caramelized and tender is. This butternut squash soup recipes is the perfect cold-weather soup! Now I know that's quite a bold statement, but hear me out. There's no need to flip over the squash halfway through roasting.

So that’s going to wrap this up with this exceptional food roasted butternut squash soup recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!