Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, roasted butternut squash soup. One of my favorites. This time, I am going to make it a little bit unique. This will be really 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 well liked of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Roasted Butternut squash Soup is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have roasted butternut squash soup using 12 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Roasted Butternut squash Soup:
- Prepare 1 large butternut squash
- Take 1 cup Finely chopped, fresh basil
- Prepare 3 clove Garlic
- Take 1 tbsp Salt
- Prepare 1 Zested orange
- Get 1 tsp Vanilla
- Get 1 1/2 tsp Cinnamon
- Prepare 5 Chanterelle Mushrooms
- Prepare 1 1/2 tsp Ground pepper medley
- Prepare 1 tbsp Canola Oil
- Make ready 2 can Coconut milk
- Make ready 1 tsp Olive oil
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.
Steps to make Roasted Butternut squash Soup:
- Chop squash into 1/2-1 inch chunks (if they're too small they'll stick when you're roasting them) and remove any skin.
- Take all the large squash chunks, put them into a large mixing bowl, and toss them with light olive oil and the cinnamon until evenly coated.
- Place squash chunks on a foil lined baking sheet and roast at 350?F until soft (about 20 minutes)
- Chop the mushrooms and cook them in Canola oil in medium heat. After a few minutes add the vanilla and continue to cook until soft. Then add the basil, cook for another 2 minutes and set aside.
- Take the roasted squash chunks and put them into a blender. Add one can of of coconut milk, blend, add second can, blend until smooth.
- Pour contents of blender into a saucepan and place on low heat. Do not let the soup boil or simmer too hard.
- Add your mushroom mix and orange zest to the soup.
- Crush garlic cloves, dice, and then, in the same pan you cooked the mushrooms in, cook on medium heat until sweet. Then add to soup.
- Add salt and pepper medley to taste
- Turn off the heat, cover the soup, and let it rest for about 10 more minutes.
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’s going to wrap this up for this exceptional food roasted butternut squash soup recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
