Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, roasted butternut squash soup. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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 made from butternut squash, onions, garlic, maple syrup, nutmeg, ginger, vegetable broth, salt and pepper. You could certainly make a traditional butternut squash soup on the stovetop, but there are two key benefits to roasting the butternut squash first Learn how to make Roasted Butternut Squash Soup!

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

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

This easy Butternut Squash Soup is creamy and delicious, but without heavy cream. Minimal ingredients but incredible flavor - The five main ingredients you'll need are onion, chicken or vegetable stock, butter or olive oil (a cooking fat of your choice), cinnamon, and roasted butternut squash. This easy, delicious, vegan roasted butternut squash soup sums up the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more?

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 easy, delicious, vegan roasted butternut squash soup sums up the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more? Which also means that there is no cream, no milk, no butter! Yet this soup has a very creamy and smooth texture from the butternut squash. This butternut squash soup recipe is the best!

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