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Recipe: Yummy Roasted butternut squash soup

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Roasted butternut squash soup.

Roasted butternut squash soup You can have Roasted butternut squash soup using 10 ingredients and 7 steps. Here is how you cook that.

Ingredients of Roasted butternut squash soup

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

Roasted butternut squash soup instructions

  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..

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