Roasted butternut squash soup. Keep it in mind for the holidays, too. I designed this soup to complement typical Thanksgiving fare, like green beans and mashed potatoes. Add roasted squash and potatoes and pour over chicken broth.
Ingredients of Roasted butternut squash soup
- It’s 1-2 of butternut squash-cubed.
- Prepare 1 of white onion-chopped into large wedges.
- Prepare 2 stalks of celery-roughly chopped.
- You need 4-6 cloves of garlic.
- It’s 16 oz of heavy cream.
- Prepare 48 oz of chicken broth.
- It’s of olive oil or extra virgin olive oil.
- Prepare of kosher salt.
- You need 3-4 sprigs of rosemary.
- Prepare of sour cream to top.
Check out our top-rated winter squash soup recipes. Garnish with sliced scallions, toasted squash seeds, or shrimp. We've chosen some of our favorite recipes that showcase this seasonal vegetable. In a large saucepan, saute onions in margarine until tender.
Roasted butternut squash soup step by step
- 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..
Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. It has added red pepper and ginger, and is deliciously smooth. I removed the skin of the squash and then cubed it. From Natalie Perry of Perry's Plate. Drizzle olive oil into large roasting pan.