Steps to Make Roasted butternut squash soup

Hey everyone, it’s Drew, welcome to our 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 will make it a little bit unique. This is gonna smell and look delicious.

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). Watch how to make the best butternut squash soup in this short video!

Roasted butternut squash soup is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Roasted butternut squash soup is something that I’ve loved my entire life.

How to Make Roasted butternut squash soup

To get started with this recipe, we must prepare a few components. You can have roasted butternut squash soup using 10 ingredients and 7 steps. Here is how you can achieve that.

Ingredients

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

All Reviews for Chef John's Roasted Butternut Squash Soup. It was a silky butternut squash soup that first converted me. Since then, I've tried all kinds of butternut squash soup. Today I've got a super simple five-ingredient roasted butternut squash soup recipe for you—with three ways to spice it up!

Instructions

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.

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.) Roasted Butternut Squash Soup is a cold-weather staple! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor. Vegan, Vegetarian, and T-Rex toppings available, so there's something for everyone! Roasting the butternut squash until caramelized and tender is.

As simple as that Recipe of Roasted butternut squash soup

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