Step-by-Step Guide to Prepare Homemade Roasted Butternut squash Soup

Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, roasted butternut squash soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Remove from oven and let cool slightly. Meanwhile, in a large pot over.

Roasted Butternut squash Soup is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Roasted Butternut squash Soup is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook roasted butternut squash soup using 12 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Roasted Butternut squash Soup:

1. Take 1 large butternut squash
2. Make ready 1 cup Finely chopped, fresh basil
3. Make ready 3 clove Garlic
4. Get 1 tbsp Salt
5. Get 1 Zested orange
6. Take 1 tsp Vanilla
7. Take 1 1/2 tsp Cinnamon
8. Make ready 5 Chanterelle Mushrooms
9. Make ready 1 1/2 tsp Ground pepper medley
10. Take 1 tbsp Canola Oil
11. Get 2 can Coconut milk
12. Get 1 tsp Olive oil

Toss with olive oil and roast the squash in the oven (as directed), until tender. If you don't care for a spicy soup, omit the cayenne pepper. Butternut Squash Soup Recipes Savory, sweet and nutritious, butternut squash is versatile and delicious. We've chosen some of our favorite recipes that showcase this seasonal vegetable.

Steps to make Roasted Butternut squash Soup:

1. 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.
2. 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.
3. Place squash chunks on a foil lined baking sheet and roast at 350?F until soft (about 20 minutes)
4. 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.
5. 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.
6. Pour contents of blender into a saucepan and place on low heat. Do not let the soup boil or simmer too hard.
7. Add your mushroom mix and orange zest to the soup.
8. 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.
9. Add salt and pepper medley to taste
10. Turn off the heat, cover the soup, and let it rest for about 10 more minutes.

Butternut Squash Soup Recipes Savory, sweet and nutritious, butternut squash is versatile and delicious. We've chosen some of our favorite recipes that showcase this seasonal vegetable. Once the veggies are tender and aromatic, stir in the squash, broth, salt and pepper. Bring the mixture to a boil, then reduce heat and simmer, covered, until the squash is tender. This sweet and savory soup is special to me because it has the warm creamy feeling of home and just enough punch to keep the flavors interesting. —Stacey Peterson, New Haven, Connecticut.

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