Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, roasted butternut squash soup. One of my favorites. For mine, I am going to 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. Roasting the butternut squash gives so much more depth of flavor!
Roasted Butternut squash Soup is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Roasted Butternut squash Soup is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook roasted butternut squash soup using 12 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Butternut squash Soup:
- Take 1 large butternut squash
- Get 1 cup Finely chopped, fresh basil
- Get 3 clove Garlic
- Make ready 1 tbsp Salt
- Get 1 Zested orange
- Get 1 tsp Vanilla
- Take 1 1/2 tsp Cinnamon
- Make ready 5 Chanterelle Mushrooms
- Make ready 1 1/2 tsp Ground pepper medley
- Make ready 1 tbsp Canola Oil
- Make ready 2 can Coconut milk
- Make ready 1 tsp Olive oil
My favorite fall soup of all time, roasted butternut squash soup is cheap, easy, nutrition, and absolutely delicious. If you're feeling like something a bit more substantial, try this. This Butternut Squash soup from Delish.com is an easy and comforting fall meal. The sweet, squashy and slightly earthy flavor that comes from a butternut squash is one of our go to tastes for cooking once the weather starts turning.
Instructions 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.
This Butternut Squash soup from Delish.com is an easy and comforting fall meal. The sweet, squashy and slightly earthy flavor that comes from a butternut squash is one of our go to tastes for cooking once the weather starts turning. Learn to make a delicious roasted butternut squash soup blended with sautéed onions and tart apples. Chowhound's recipe includes a how-to video 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.
So that’s going to wrap it up for this exceptional food roasted butternut squash soup recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
