Easy Prepare Perfect Roasted butternut squash soup

Roasted butternut squash soup. The PERFECT butternut squash soup with plenty of natural sweetness, a bit of spice, and unbelievably creamy texture. 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.

You could certainly make a traditional butternut squash soup on the stovetop, but there are two key benefits to roasting the butternut squash first Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and. The only downside of cooking with butternut squash is that it takes kinda forever. To make Roasted butternut squash soup you need 10 ingredients and just 7 steps. Here is how you achieve that.

Ingredients

1. Prepare 1-2 of butternut squash-cubed.
2. It's 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. You need 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. It's 3-4 sprigs of rosemary.
10. Prepare of sour cream to top.

But once you take a bite of the sweet squash you remember why it's SO worth it. Roasting it before you make the soup is key to getting that caramelized, deeply sweet flavor in the squash that we all love. 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?

Roasted butternut squash soup method

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..

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 easy butternut squash soup recipe is completely dairy-free! It has added red pepper and ginger, and is deliciously smooth. Roasting the squash, rather than boiling it in a pan, really brings out the flavour in the soup.