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Roasted butternut squash soup
Roasted butternut squash soup

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We hope you got benefit from reading it, now let’s go back to roasted butternut squash soup recipe. To cook roasted butternut squash soup you only need 10 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Roasted butternut squash soup:
  1. Take 1-2 butternut squash-cubed
  2. Get 1 white onion-chopped into large wedges
  3. Take 2 stalks celery-roughly chopped
  4. Prepare 4-6 cloves garlic
  5. You need 16 oz heavy cream
  6. Provide 48 oz chicken broth
  7. You need olive oil or extra virgin olive oil
  8. Take kosher salt
  9. Prepare 3-4 sprigs rosemary
  10. Use sour cream to top
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.

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