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Here are the ingridients that are required to serve a tasty Roasted butternut squash soup:
- Take 1-2 of butternut squash-cubed.
- Use 1 of white onion-chopped into large wedges.
- Use 2 stalks of celery-roughly chopped.
- Get 4-6 cloves of garlic.
- Get 16 oz of heavy cream.
- Use 48 oz of chicken broth.
- Provide of olive oil or extra virgin olive oil.
- Get of kosher salt.
- Get 3-4 sprigs of rosemary.
- Use of sour cream to top.
Done with the ingridients? Here are the steps on cooking 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..
This Butternut Squash soup from Delish.com is an easy and comforting fall meal. Roasting it before you make the soup is key to getting that caramelized, deeply sweet flavor in the squash that we all love. (Read this guide on how to roast the best butternut squash ever.) 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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