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Roasted butternut squash soup
Roasted butternut squash soup

Before you jump to Roasted butternut squash soup recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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Hence, it should be fairly obvious that it’s easy to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to roasted butternut squash soup recipe. You can cook roasted butternut squash soup using 10 ingredients and 7 steps. Here is how you do it.

The ingredients needed to make Roasted butternut squash soup:
  1. Prepare 1-2 butternut squash-cubed
  2. You need 1 white onion-chopped into large wedges
  3. You need 2 stalks celery-roughly chopped
  4. Use 4-6 cloves garlic
  5. Use 16 oz heavy cream
  6. Get 48 oz chicken broth
  7. You need olive oil or extra virgin olive oil
  8. Use kosher salt
  9. You need 3-4 sprigs rosemary
  10. Provide sour cream to top
Instructions to make Roasted butternut squash soup:
  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.

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