Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, roasted butternut squash soup. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look 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 made from butternut squash, onions, garlic, maple syrup, nutmeg, ginger, vegetable broth, salt and pepper. You could certainly make a traditional butternut squash soup on the stovetop, but there are two key benefits to roasting the butternut squash first This Butternut Squash soup from Delish.com is an easy and comforting fall meal.
Roasted butternut squash soup is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Roasted butternut squash soup is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started 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:
- Prepare 1-2 butternut squash-cubed
- Make ready 1 white onion-chopped into large wedges
- Take 2 stalks celery-roughly chopped
- Prepare 4-6 cloves garlic
- Prepare 16 oz heavy cream
- Prepare 48 oz chicken broth
- Prepare olive oil or extra virgin olive oil
- Get kosher salt
- Prepare 3-4 sprigs rosemary
- Get sour cream to top
The PERFECT butternut squash soup with plenty of natural sweetness, a bit of spice, and unbelievably creamy texture. I first shared this butternut squash soup recipe back on the blog four years ago, but thought it was worth bumping it back to the top of the blog today in Roast your veggies: For added depth of flavor, feel free to roast the butternut squash, carrots and onions before adding them to the soup to make. It was a silky butternut squash soup that first converted me. Since then, I've tried all kinds of butternut squash soup.
Instructions to make Roasted butternut squash soup:
- Preheat oven to 450.
- 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.
- 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.
- 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)
- On low setting, continue to blend while adding cream.
- Once mixture is lightened and creamy, return to pot and heat through. Ladle into bowls and top with a dollop of sour cream. Serve.
- I added a little garlic salt and onion powder to taste.
It was a silky butternut squash soup that first converted me. Since then, I've tried all kinds of butternut squash soup. Today I've got a super simple five-ingredient roasted butternut squash soup recipe for you—with three ways to spice it up! Ready-prepared butternut squash can be bought from supermarkets and makes this soup even quicker to prepare. If you grow your own, use young butternut squash as they are easier to peel.
So that’s going to wrap this up with this special food roasted butternut squash soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
