Easiest Way to Cook Appetizing Roasted butternut squash soup

Roasted butternut squash soup. 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. Butternut squash soup is a classic fall and winter soup recipe.

Vegan, Vegetarian, and T-Rex toppings available, so there's something for everyone! Roasting the butternut squash until caramelized and tender is. Learn to make a delicious roasted butternut squash soup blended with sautéed onions and tart apples. You can cook Roasted butternut squash soup using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients of Roasted butternut squash soup

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

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 delicious roasted butternut squash soup sums up the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more? It was a silky butternut squash soup that first converted me.

Roasted butternut squash soup step by step

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..

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! Ready-prepared butternut squash can be bought from supermarkets and makes this soup even quicker to prepare. If you grow your own, use young butternut squash as they are easier to peel. Roasting the squash, rather than boiling it in a pan, really brings out the flavour in the soup.