Roasted butternut squash soup
Roasted butternut squash soup

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, roasted butternut squash soup. It is one of my favorites. For mine, 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. 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 well liked of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Roasted butternut squash soup is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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. Get 1-2 butternut squash-cubed
  2. Take 1 white onion-chopped into large wedges
  3. Get 2 stalks celery-roughly chopped
  4. Take 4-6 cloves garlic
  5. Prepare 16 oz heavy cream
  6. Prepare 48 oz chicken broth
  7. Take olive oil or extra virgin olive oil
  8. Make ready kosher salt
  9. Prepare 3-4 sprigs rosemary
  10. Get sour cream to top

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:
  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 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? Add the stock, bring the liquid to a boil over high heat, then reduce to a simmer.

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