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We hope you got benefit from reading it, now let’s go back to roasted butternut squash soup recipe. You can have roasted butternut squash soup using 10 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to cook Roasted butternut squash soup:
- Get 1-2 butternut squash-cubed
- Take 1 white onion-chopped into large wedges
- Take 2 stalks celery-roughly chopped
- Take 4-6 cloves garlic
- Get 16 oz heavy cream
- Provide 48 oz chicken broth
- You need olive oil or extra virgin olive oil
- You need kosher salt
- Get 3-4 sprigs rosemary
- Take sour cream to top
Instructions to make Roasted butternut squash soup:
- Preheat oven to 450.
- 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.
- 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.
- 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)
- On low setting, continue to blend while adding cream.
- Once mixture is lightened and creamy, return to pot and heat through. Ladle into bowls and top with a dollop of sour cream. Serve.
- I added a little garlic salt and onion powder to taste.
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