Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, roasted butternut squash soup. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Roasted butternut squash soup is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Roasted butternut squash soup is something that I’ve 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 particular recipe, we have to prepare a few ingredients. You can cook 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:
- Get 1-2 butternut squash-cubed
- Make ready 1 white onion-chopped into large wedges
- Get 2 stalks celery-roughly chopped
- Take 4-6 cloves garlic
- Prepare 16 oz heavy cream
- Prepare 48 oz chicken broth
- Make ready olive oil or extra virgin olive oil
- Prepare kosher salt
- Take 3-4 sprigs rosemary
- Get sour cream to top
Learn to make a delicious roasted butternut squash soup blended with sautéed onions and tart apples. This is definitely the easiest and best way to make rich-tasting butternut squash soup, without having to peel and dice a large, awkwardly shaped vegetable. It was a silky butternut squash soup that first converted me. Since then, I've tried all kinds of butternut squash soup.
Steps to make Roasted butternut squash soup:
- Preheat oven to 450.
- 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.
- 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.
- 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)
- On low setting, continue to blend while adding cream.
- Once mixture is lightened and creamy, return to pot and heat through. Ladle into bowls and top with a dollop of sour cream. Serve.
- I added a little garlic salt and onion powder to taste.
Today I've got a super simple five-ingredient roasted butternut squash soup recipe for you—with three ways to spice it up! This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible flavor For the best butternut squash soup, you'll want to use Roasted Butternut Squash. Because roasting caramelizes and intensifies the natural. Roasted Butternut Squash Soup is a cold-weather staple!
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