Steps to Prepare Roasted butternut squash soup

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, roasted butternut squash soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Roasted butternut squash soup is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice 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.

Recipe of Roasted butternut squash soup

To begin with this particular recipe, we must prepare a few ingredients. You can cook roasted butternut squash soup using 10 ingredients and 7 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Roasted butternut squash soup:

1. Get 1-2 butternut squash-cubed
2. Get 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. Get 48 oz chicken broth
7. Get olive oil or extra virgin olive oil
8. Get kosher salt
9. Take 3-4 sprigs rosemary
10. Prepare sour cream to top

Today I've got a super simple five-ingredient roasted butternut squash soup recipe for you—with three ways to spice it up! 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!

Instructions

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.

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. Learn to make a delicious roasted butternut squash soup blended with sautéed onions and tart apples. You may unsubscribe at any time.

As simple as that How to Make Roasted butternut squash soup

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