Recipe of Super Quick Homemade Roasted butternut squash soup

Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to make 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 unique. This will be really delicious.

Roasted butternut squash soup is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Roasted butternut squash soup is something that I have loved my entire life. They’re fine and they look fantastic.

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). 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.) My favorite fall soup of all time, roasted butternut squash soup is cheap, easy, nutrition, and absolutely delicious.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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:

1. Prepare 1-2 butternut squash-cubed
2. Make ready 1 white onion-chopped into large wedges
3. Make ready 2 stalks celery-roughly chopped
4. Get 4-6 cloves garlic
5. Make ready 16 oz heavy cream
6. Get 48 oz chicken broth
7. Take olive oil or extra virgin olive oil
8. Get kosher salt
9. Take 3-4 sprigs rosemary
10. Get sour cream to top

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. This soup is super easy to make.

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.

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. This soup is super easy to make. 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. Butternut squash is something I didn't appreciate until I was an adult. (Along with most other vegetables.) It was a silky butternut squash soup that first converted me.

So that’s going to wrap it up with this exceptional food roasted butternut squash soup recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!