Roasted Butternut squash Soup
Roasted Butternut squash Soup

Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, roasted butternut squash soup. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Roasted Butternut squash Soup is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Roasted Butternut squash Soup is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have roasted butternut squash soup using 12 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Roasted Butternut squash Soup:
  1. Make ready 1 large butternut squash
  2. Prepare 1 cup Finely chopped, fresh basil
  3. Prepare 3 clove Garlic
  4. Get 1 tbsp Salt
  5. Prepare 1 Zested orange
  6. Take 1 tsp Vanilla
  7. Prepare 1 1/2 tsp Cinnamon
  8. Get 5 Chanterelle Mushrooms
  9. Make ready 1 1/2 tsp Ground pepper medley
  10. Prepare 1 tbsp Canola Oil
  11. Prepare 2 can Coconut milk
  12. Get 1 tsp Olive oil
Instructions to make Roasted Butternut squash Soup:
  1. Chop squash into 1/2-1 inch chunks (if they're too small they'll stick when you're roasting them) and remove any skin.
  2. Take all the large squash chunks, put them into a large mixing bowl, and toss them with light olive oil and the cinnamon until evenly coated.
  3. Place squash chunks on a foil lined baking sheet and roast at 350?F until soft (about 20 minutes)
  4. Chop the mushrooms and cook them in Canola oil in medium heat. After a few minutes add the vanilla and continue to cook until soft. Then add the basil, cook for another 2 minutes and set aside.
  5. Take the roasted squash chunks and put them into a blender. Add one can of of coconut milk, blend, add second can, blend until smooth.
  6. Pour contents of blender into a saucepan and place on low heat. Do not let the soup boil or simmer too hard.
  7. Add your mushroom mix and orange zest to the soup.
  8. Crush garlic cloves, dice, and then, in the same pan you cooked the mushrooms in, cook on medium heat until sweet. Then add to soup.
  9. Add salt and pepper medley to taste
  10. Turn off the heat, cover the soup, and let it rest for about 10 more minutes.

So that is going to wrap it up with this exceptional food roasted butternut squash soup recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!