Steps to Make Homemade Roasted butternut squash soup

Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, roasted butternut squash soup. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Roasted butternut squash soup is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Roasted butternut squash soup is something which I’ve loved my whole life. They are fine and they look wonderful.

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! The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor.

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

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 soup is a classic fall and winter soup recipe.

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.

Watch the recipe video below for a quick one-minute demonstration. 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. 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. Today I've got a super simple five-ingredient roasted butternut squash soup recipe for you—with three ways to spice it up!

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