Recipe: Delicious Roasted Butternut squash Soup

Roasted Butternut squash Soup. 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.

Fortunately for you, it could not be easier. 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. My favorite fall soup of all time, roasted butternut squash soup is cheap, easy, nutrition, and absolutely delicious. You can cook Roasted Butternut squash Soup using 12 ingredients and 10 steps. Here is how you cook it.

Ingredients of Roasted Butternut squash Soup

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

If you're feeling like something a bit more substantial, try this topped with a handful of crispy bacon or diced ham. All Reviews for Chef John's Roasted Butternut Squash Soup. Roasted Butternut Squash Soup is a cold-weather staple! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor.

Roasted Butternut squash Soup instructions

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..

Vegan, Vegetarian, and T-Rex toppings available, so there's something for everyone! Roasting the butternut squash until caramelized and tender is. Learn to make a delicious roasted butternut squash soup blended with sautéed onions and tart apples. 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, awkwardly shaped vegetable.