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.

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. Making soup from butternut squash is one of our go-to moves during the fall. You can have Roasted butternut squash soup using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Roasted butternut squash soup

1. You need 1-2 of butternut squash-cubed.
2. Prepare 1 of white onion-chopped into large wedges.
3. It's 2 stalks of celery-roughly chopped.
4. You need 4-6 cloves of garlic.
5. Prepare 16 oz of heavy cream.
6. You need 48 oz of chicken broth.
7. It's of olive oil or extra virgin olive oil.
8. Prepare of kosher salt.
9. It's 3-4 sprigs of rosemary.
10. You need of sour cream to top.

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.

Roasted butternut squash soup instructions

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..

Learn to make a delicious roasted butternut squash soup blended with sautéed onions and tart apples. 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. Ready-prepared butternut squash can be bought from supermarkets and makes this soup even quicker to prepare. If you grow your own, use young butternut squash as they are easier to peel. Roasting the squash, rather than boiling it in a pan, really brings out the flavour in the soup.