Roasted butternut squash soup
Roasted butternut squash soup

Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, roasted butternut squash soup. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

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. Keep it in mind for the holidays, too.

Roasted butternut squash soup is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Roasted butternut squash soup is something that I’ve loved my whole life. They’re nice and they look fantastic.

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

Place the squash pieces cut-side up on the baking sheet. Season generously with salt and pepper. The roasted squash caramelizes giving the soup that extra depth of flavor. This soup has a very creamy consistency but is completely dairy-free except for the optional garnish of sour cream (I did this on purpose due to a guest who is allergic to dairy).

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.

Butternut Squash Soup Recipes Savory, sweet and nutritious, butternut squash is versatile and delicious. Add half the oil and salt and pepper and toss everything together until the vegetables are. 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?

So that is going to wrap this up for this special food roasted butternut squash soup recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!