Recipe: Delicious Roasted Butternut Squash Soup

Roasted butternut squash soup – This recipe is great for when you have no idea what to cook. You can cook Roasted butternut squash soup using 10 ingredients and 7 steps. Here is how you cook that.

Ingredients of Roasted butternut squash soup

  1. You need 1-2 of butternut squash-cubed.
  2. It’s 1 of white onion-chopped into large wedges.
  3. You need 2 stalks of celery-roughly chopped.
  4. You need 4-6 cloves of garlic.
  5. It’s 16 oz of heavy cream.
  6. Prepare 48 oz of chicken broth.
  7. Prepare of olive oil or extra virgin olive oil.
  8. It’s of kosher salt.
  9. Prepare 3-4 sprigs of rosemary.
  10. Prepare of sour cream to top.

Roasted butternut squash soup Step By Step

  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.