Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, roasted butternut squash soup. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Roasted Butternut squash Soup is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Roasted Butternut squash Soup is something that I have loved my entire life. They’re nice and they look fantastic.
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 a classic fall and winter soup recipe.
To begin with this recipe, we must prepare a few components. You can cook roasted butternut squash soup using 12 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Roasted Butternut squash Soup:
- Take butternut squash
- Make ready Finely chopped, fresh basil
- Make ready Garlic
- Prepare Salt
- Get Zested orange
- Make ready Vanilla
- Prepare Cinnamon
- Make ready Chanterelle Mushrooms
- Take Ground pepper medley
- Prepare Canola Oil
- Prepare Coconut milk
- Prepare Olive oil
Learn to make a delicious roasted butternut squash soup blended with sautéed onions and tart apples. This is definitely the easiest and best way to make rich-tasting butternut squash soup, without having to peel and dice a large, awkwardly shaped vegetable. It was a silky butternut squash soup that first converted me. Since then, I've tried all kinds of butternut squash soup.
Steps to make Roasted Butternut squash Soup:
- Chop squash into 1/2-1 inch chunks (if they're too small they'll stick when you're roasting them) and remove any skin.
- Take all the large squash chunks, put them into a large mixing bowl, and toss them with light olive oil and the cinnamon until evenly coated.
- Place squash chunks on a foil lined baking sheet and roast at 350?F until soft (about 20 minutes)
- Chop the mushrooms and cook them in Canola oil in medium heat. After a few minutes add the vanilla and continue to cook until soft. Then add the basil, cook for another 2 minutes and set aside.
- Take the roasted squash chunks and put them into a blender. Add one can of of coconut milk, blend, add second can, blend until smooth.
- Pour contents of blender into a saucepan and place on low heat. Do not let the soup boil or simmer too hard.
- Add your mushroom mix and orange zest to the soup.
- Crush garlic cloves, dice, and then, in the same pan you cooked the mushrooms in, cook on medium heat until sweet. Then add to soup.
- Add salt and pepper medley to taste
- Turn off the heat, cover the soup, and let it rest for about 10 more minutes.
Today I've got a super simple five-ingredient roasted butternut squash soup recipe for you—with three ways to spice it up! This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible flavor For the best butternut squash soup, you'll want to use Roasted Butternut Squash. Because roasting caramelizes and intensifies the natural. Roasted Butternut Squash Soup is a cold-weather staple!
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