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 food recipes. For mine, I am going to make it a bit tasty. 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. Heat the olive oil in a large saucepan over medium heat until hot. You'll only need eight basic ingredients to make this luscious soup: butternut squash, olive oil, butter, shallot, garlic, vegetable broth, maple syrup and nutmeg.

Roasted butternut squash soup is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Roasted butternut squash soup is something that I have loved my whole life.

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

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. Smooth and silky butternut squash soup is an absolute cold-weather staple. The secret to the most intense, sweetest flavor is to roast the squash until deeply browned and caramelized in the oven, then purée it with a base of browned butter and golden sautéed onions.

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.

Smooth and silky butternut squash soup is an absolute cold-weather staple. The secret to the most intense, sweetest flavor is to roast the squash until deeply browned and caramelized in the oven, then purée it with a base of browned butter and golden sautéed onions. A dollop of sour cream-spiked, cinnamon- and nutmeg-spiced whipped cream and frizzled sage leaves top off this wintertime. 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).

So that’s going to wrap this up for this special food roasted butternut squash soup recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!