Roasted butternut squash soup
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. One of my favorites. 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 meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Roasted butternut squash soup is something which I’ve loved my whole life.

Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Add roasted squash and potatoes and pour over chicken broth. Peel the squash with a vegetable peeler.

To get started with this particular 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 can achieve that.

The ingredients needed to make Roasted butternut squash soup:
  1. Take 1-2 butternut squash-cubed
  2. Make ready 1 white onion-chopped into large wedges
  3. Prepare 2 stalks celery-roughly chopped
  4. Make ready 4-6 cloves garlic
  5. Take 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

Sprinkle with salt, pepper and drizzle oil over top. Soup Butternut Squash Squash Christmas Thanksgiving Halloween Roasting Dinner Party Potluck Healthy Vegetarian Butter Herbs Onions Winter Squash Lunch Dinner Side Dish Make Ahead Holidays Weeknight Dinner Cream Fall Winter Comfort Food Easy. We've chosen some of our favorite recipes that showcase this seasonal vegetable. My favorite fall soup of all time, roasted butternut squash soup is cheap, easy, nutrition, and absolutely delicious.

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're feeling like something a bit more substantial, try this topped with a handful of crispy bacon or diced ham. To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Cut squash into eight large pieces. I used this recipe in addition to another butternut squash soup recipe. This easy butternut squash soup recipe is completely dairy-free!

So that is going to wrap it up with this special food roasted butternut squash soup recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!