Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, roasted butternut squash soup. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Roasted Butternut squash Soup is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Roasted Butternut squash Soup is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have 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 1 large butternut squash
- Make ready 1 cup Finely chopped, fresh basil
- Prepare 3 clove Garlic
- Make ready 1 tbsp Salt
- Take 1 Zested orange
- Make ready 1 tsp Vanilla
- Prepare 1 1/2 tsp Cinnamon
- Make ready 5 Chanterelle Mushrooms
- Prepare 1 1/2 tsp Ground pepper medley
- Make ready 1 tbsp Canola Oil
- Make ready 2 can Coconut milk
- Make ready 1 tsp Olive oil
Instructions 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.
So that’s going to wrap it up for this exceptional food roasted butternut squash soup recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
