Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, roasted butternut squash soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
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). 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.
Roasted butternut squash soup is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Roasted butternut squash soup is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have roasted butternut squash soup using 10 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Roasted butternut squash soup:
- Prepare 1-2 butternut squash-cubed
- Prepare 1 white onion-chopped into large wedges
- Make ready 2 stalks celery-roughly chopped
- Take 4-6 cloves garlic
- Make ready 16 oz heavy cream
- Take 48 oz chicken broth
- Get olive oil or extra virgin olive oil
- Make ready kosher salt
- Prepare 3-4 sprigs rosemary
- Make ready sour cream to top
All you have to do is literally throw your ingredients into a roasting pan, let the oven do its work, then puree and serve. Watch the recipe video below for a quick one-minute demonstration. This Butternut Squash soup from Delish.com is an easy and comforting fall meal. Roasting it before you make the soup is key to getting that caramelized, deeply sweet flavor in the squash that we all love. (Read this guide on how to roast the best butternut squash ever.) Learn to make a delicious roasted butternut squash soup blended with sautéed onions and tart apples.
Steps 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.
This Butternut Squash soup from Delish.com is an easy and comforting fall meal. Roasting it before you make the soup is key to getting that caramelized, deeply sweet flavor in the squash that we all love. (Read this guide on how to roast the best butternut squash ever.) 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.
So that’s going to wrap this up for this special food roasted butternut squash soup recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember 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!
