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Roasted butternut squash soup
Roasted butternut squash soup

Before you jump to Roasted butternut squash soup recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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Be smart when you do your food shopping. When you make informed and wise purchases at the grocery store, your meals will get healthier automatically. At the end of your day do you really want to deal with crowded grocery stores and long waits in the drive through line? You’re going to go home and use what you have in the cupboards. Make sure that what you already have is healthy. This makes it easy to have a good meal–even if you want something junky–because you’ll be eating something that is naturally better for you than anything you’d buy in a hurry at the store or in the fast food joint.

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We hope you got insight from reading it, now let’s go back to roasted butternut squash soup recipe. To make roasted butternut squash soup you only need 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Roasted butternut squash soup:
  1. You need 1-2 butternut squash-cubed
  2. Get 1 white onion-chopped into large wedges
  3. You need 2 stalks celery-roughly chopped
  4. Get 4-6 cloves garlic
  5. Prepare 16 oz heavy cream
  6. Get 48 oz chicken broth
  7. Take olive oil or extra virgin olive oil
  8. You need kosher salt
  9. You need 3-4 sprigs rosemary
  10. Get sour cream to top
Steps to make Roasted butternut squash soup:
  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.

With winter weather approaching, I wanted to perfect butternut squash soup that was not only easy to make but also incredibly delicious. A classic roasted butternut squash soup, flavoured with a little apple and maple syrup. Vegetarian and dairy-free options, as well. I know there are dozens of versions of roasted butternut squash soup out there, but this is the one that I make and have made for years, so I though I'd share it. Roasting butternut squash is super easy and definitely worth the extra time.

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