Recipe of Speedy Roasted Butternut squash Soup

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, roasted butternut squash soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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. But today we're roasting the butternut squash, which gives so much more depth of flavor and makes the soup easier to prepare (as you don't have to cut the butternut squash).

Roasted Butternut squash Soup is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Roasted Butternut squash Soup is something that I have loved my entire life. They are fine and they look fantastic.

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

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.) A classic roasted butternut squash soup, flavoured with a little apple and maple syrup. Vegetarian and dairy-free options, as well. This soup is super easy to make. All you have to do is literally throw your ingredients into a roasting pan, let the oven do its work, then puree and serve.

Instructions 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.

This soup is super easy to make. All you have to do is literally throw your ingredients into a roasting pan, let the oven do its work, then puree and serve. Watch the recipe video below for a quick one-minute demonstration. Roasted Butternut Squash Soup is a cold-weather staple! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor.

So that’s going to wrap it up with this special food roasted butternut squash soup recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!