Recipe: Roasted Butternut Squash Soup

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Today's feature is the roasted butternut squash soup. This delightful recipe is easy and quick to prepare.

All you need are 10 ingredients and the eagerness to follow 7 easy steps.

• 1-2 butternut squash-cubed
• 1 white onion-chopped into large wedges
• 2 stalks celery-roughly chopped
• 4-6 cloves garlic
• 16 oz heavy cream
• 48 oz chicken broth
• olive oil or extra virgin olive oil
• kosher salt
• 3-4 sprigs rosemary
• sour cream to top

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We trust that you’ve gained some insightful insights from this information. Now, let’s return to the preparation of the "roasted butternut squash soup".

• Preheat oven to 450.
• 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.
• 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.
• 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)
• On low setting, continue to blend while adding cream.
• Once mixture is lightened and creamy, return to pot and heat through. Ladle into bowls and top with a dollop of sour cream. Serve.

  

• I added a little garlic salt and onion powder to taste.

We're certain that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve superb results.

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