Roasted butternut squash soup
Roasted butternut squash soup

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, roasted butternut squash soup. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Meanwhile, in a large pot over. Heat the olive oil in a large saucepan over medium heat until hot. My favorite butternut squash soup is ultra creamy and full of complex roasted butternut squash flavor.

Roasted butternut squash soup is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Roasted butternut squash soup is something that I’ve loved my whole life. They are fine and they look fantastic.

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

Use your hands to toss everything around so it's easily coated. Toss with olive oil and roast the squash in the oven (as directed), until tender. If you don't care for a spicy soup, omit the cayenne pepper. Plus, butternut squash is full of vitamins A and C, among other nutrients.

Instructions 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 don't care for a spicy soup, omit the cayenne pepper. Plus, butternut squash is full of vitamins A and C, among other nutrients. If you want to make this soup even healthier, you could stir in Greek yogurt instead of heavy cream to boost the protein. Can you freeze butternut squash soup? My favorite fall soup of all time, roasted butternut squash soup is cheap, easy, nutrition, and absolutely delicious.

So that is going to wrap it up with this special food roasted butternut squash soup recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!