Recipe of Homemade Roasted butternut squash soup

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, roasted butternut squash soup. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Roasted butternut squash soup is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Roasted butternut squash soup is something that I have loved my entire life.

Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Remove from oven and let cool slightly. Meanwhile, in a large pot over.

To get started with this particular recipe, we must first prepare a few ingredients. You can have roasted butternut squash soup using 10 ingredients and 7 steps. Here is how you cook 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. Get 2 stalks celery-roughly chopped
4. Take 4-6 cloves garlic
5. Take 16 oz heavy cream
6. Prepare 48 oz chicken broth
7. Get olive oil or extra virgin olive oil
8. Take kosher salt
9. Get 3-4 sprigs rosemary
10. Get sour cream to top

You'll only need eight basic ingredients to make this luscious soup: butternut squash, olive oil, butter, shallot, garlic, vegetable broth, maple syrup and nutmeg. Butter is Better than Cream A little bit of butter rounds out the flavor and makes it truly irresistible, without weighing down the soup like heavy cream tends to do. 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.

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.

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. Smooth and silky butternut squash soup is a cold-weather staple. The secret to the most intense, sweetest flavor is to roast the squash until it's deeply browned and caramelized, then purée it with a base of browned butter and golden sautéed onions. Butternut Squash Soup Recipes Savory, sweet and nutritious, butternut squash is versatile and delicious.

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