How to Make Quick Roasted butternut squash soup

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, roasted butternut squash soup. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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 a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and makes the soup easier to prepare (as you don't have to cut the butternut squash).

Roasted butternut squash soup is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Roasted butternut squash soup is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. 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:

1. Make ready butternut squash-cubed
2. Take white onion-chopped into large wedges
3. Take celery-roughly chopped
4. Make ready garlic
5. Get heavy cream
6. Make ready chicken broth
7. Get olive oil or extra virgin olive oil
8. Make ready kosher salt
9. Take rosemary
10. Prepare sour cream to top

The sweet, squashy and slightly earthy flavor that comes from a butternut squash is one of our go to tastes for cooking once the weather starts turning. Add roasted squash and potatoes and pour over chicken broth. Learn to make a delicious roasted butternut squash soup blended with sautéed onions and tart apples. You may unsubscribe at any time.

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.

Learn to make a delicious roasted butternut squash soup blended with sautéed onions and tart apples. You may unsubscribe at any time. This is definitely the easiest and best way to make rich-tasting butternut squash soup, without having to peel and dice a large, awkwardly shaped vegetable. Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and.

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