Roasted butternut squash soup
Roasted butternut squash soup

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, roasted butternut squash soup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

To make soup: 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. This traditional butternut squash soup will go great with grilled cheese sandwiches and salads through the end of winter.

Roasted butternut squash soup is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Roasted butternut squash soup is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have roasted butternut squash soup using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Roasted butternut squash soup:
  1. Make ready 1-2 butternut squash-cubed
  2. Take 1 white onion-chopped into large wedges
  3. Get 2 stalks celery-roughly chopped
  4. Make ready 4-6 cloves garlic
  5. Make ready 16 oz heavy cream
  6. Make ready 48 oz chicken broth
  7. Take olive oil or extra virgin olive oil
  8. Take kosher salt
  9. Get 3-4 sprigs rosemary
  10. Get sour cream to top

If you don't care for a spicy soup, omit the cayenne pepper. In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Plus, butternut squash is full of vitamins A and C, among other nutrients.

Steps 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 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? Butternut Squash Soup Recipes Savory, sweet and nutritious, butternut squash is versatile and delicious. We've chosen some of our favorite recipes that showcase this seasonal vegetable. Butternut Squash Soup Recipes Find warm and delicious butternut squash soups in different versions: creamy, vegan, with chicken, with apples, roasted butternut squash soups and more!

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