How to Prepare Perfect Roasted butternut squash soup

Roasted butternut squash soup. To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Meanwhile, in a large pot over. Heat the olive oil in a large saucepan over medium heat until hot.

Use your hands to toss everything around so it's easily coated. You'll only need eight basic ingredients to make this luscious soup: butternut squash, olive oil, butter, shallot, garlic, vegetable broth, maple syrup and nutmeg. Butter is Better than Cream A little bit of butter rounds out the flavor and makes it truly irresistible, without weighing down the soup like heavy cream tends to do. You can have Roasted butternut squash soup using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Roasted butternut squash soup

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

Scoop out squash flesh and place in roasting pan with roasted chopped vegetables. Transfer mixture into large stock pot. Stir in chicken broth, brown sage butter, and maple syrup. Place pot over high heat and bring to a simmer.

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..

Toss with olive oil and roast the squash in the oven (as directed), until tender. If you don't care for a spicy soup, omit the cayenne pepper. Plus, butternut squash is full of vitamins A and C, among other nutrients. If you want to make this soup even healthier, you could stir in Greek yogurt instead of heavy cream to boost the protein. Can you freeze butternut squash soup?