Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a special dish, roasted butternut squash soup. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Roasted butternut squash soup is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. 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 made from butternut squash, onions, garlic, maple syrup, nutmeg, ginger, vegetable broth, salt and pepper. You could certainly make a traditional butternut squash soup on the stovetop, but there are two key benefits to roasting the butternut squash first This Butternut Squash soup from Delish.com is an easy and comforting fall meal.
To get started with this recipe, we must first prepare a few components. You can cook 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:
- Take 1-2 butternut squash-cubed
- Get 1 white onion-chopped into large wedges
- Get 2 stalks celery-roughly chopped
- Prepare 4-6 cloves garlic
- Take 16 oz heavy cream
- Take 48 oz chicken broth
- Prepare olive oil or extra virgin olive oil
- Get kosher salt
- Get 3-4 sprigs rosemary
- Prepare sour cream to top
The PERFECT butternut squash soup with plenty of natural sweetness, a bit of spice, and unbelievably creamy texture. I first shared this butternut squash soup recipe back on the blog four years ago, but thought it was worth bumping it back to the top of the blog today in Roast your veggies: For added depth of flavor, feel free to roast the butternut squash, carrots and onions before adding them to the soup to make. It was a silky butternut squash soup that first converted me. Since then, I've tried all kinds of butternut squash soup.
Instructions 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.
It was a silky butternut squash soup that first converted me. Since then, I've tried all kinds of butternut squash soup. Today I've got a super simple five-ingredient roasted butternut squash soup recipe for you—with three ways to spice it up! Ready-prepared butternut squash can be bought from supermarkets and makes this soup even quicker to prepare. If you grow your own, use young butternut squash as they are easier to peel.
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