Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, roasted butternut squash soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
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.
Roasted Butternut squash Soup is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Roasted Butternut squash Soup is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started 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 that.
The ingredients needed to make Roasted Butternut squash Soup:
- Make ready 1 large butternut squash
- Take 1 cup Finely chopped, fresh basil
- Prepare 3 clove Garlic
- Make ready 1 tbsp Salt
- Get 1 Zested orange
- Prepare 1 tsp Vanilla
- Make ready 1 1/2 tsp Cinnamon
- Prepare 5 Chanterelle Mushrooms
- Get 1 1/2 tsp Ground pepper medley
- Get 1 tbsp Canola Oil
- Get 2 can Coconut milk
- Prepare 1 tsp Olive oil
But today we're roasting the butternut squash, which gives so much more depth of flavor and. Learn to make a delicious roasted butternut squash soup blended with sautéed onions and tart apples. You may unsubscribe at any time. 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.
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.
Add roasted squash and potatoes and pour over chicken broth. Roasted Butternut Squash Soup - This easy butternut squash soup recipe is truly the best with its simple flavors - the sweetness of the roasted This simple butternut squash soup is a welcome addition to the vegan soup recipes and I look forward to making it many more times during the season. It was a silky butternut squash soup that first converted me. Since then, I've tried all kinds of butternut squash soup. Today I've got a super simple five-ingredient roasted butternut squash soup recipe for you—with three ways to spice it up!
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