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Roasted butternut squash soup
Roasted butternut squash soup

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Citrus fruit will be one of the best things that you could have for your desserts, rather than having a piece of cake or ice cream. Citrus fruits in addition present you with vitamin C, together with other vitamins and minerals that can help keep you healthy. One desert that I have always loved is orange pieces combined together with shredded coconut and mixed together with a mild honey dressing.

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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 that.

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