Recipe of Ultimate Roasted butternut squash soup

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, roasted butternut squash soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Roasted butternut squash soup is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Roasted butternut squash soup is something that I’ve loved my entire life.

Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Remove from oven and let cool slightly. Heat the olive oil in a large saucepan over medium heat until hot.

To get started 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 cook that.

The ingredients needed to make Roasted butternut squash soup:

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

Butter is Better than Cream A little bit of butter rounds out the flavor and makes it truly irresistible, without weighing down the soup like heavy cream tends to do. Heat butter over medium-high heat in an ovenproof sauté pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Remove from oven and let cool slightly.

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.

When squash begins to brown, place pan in oven. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher. 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.

So that is going to wrap this up for this exceptional food roasted butternut squash soup recipe. Thanks so much for reading. I am confident that you can 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 loved ones, friends and colleague. Thanks again for reading. Go on get cooking!