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Roasted butternut squash soup
Roasted butternut squash soup

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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 it.

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

Rosemary, sage and thyme, need I say more? Roasted Butternut Squash Soup is a cold-weather staple! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor. Vegan, Vegetarian, and T-Rex toppings available, so there's something for everyone! Roasting the butternut squash until caramelized and tender is.

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