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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 The Basics of Being Healthy.

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When you go to the grocery store, be sensible about it. When you make informed and wise purchases at the grocery store, your meals will get healthier automatically. Think for a second: you don’t want to go to a stressful grocery store or sit in a long line at the drive thru at the end of your day. You want to go home and make something from your kitchen. Make sure that what you have at home is healthy. This way, even when you determine that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

There are all kinds of things that you can do to get healthy and balanced. An overpriced gym membership and very restrictive diets are not the only way to do it. Little things, when done every day, can do a lot to enable you to get healthy and lose pounds. Being intelligent about the selections you make each day is a start. A suitable amount of physical activity each day is also important. Don’t forget that health isn’t only about just how much you weigh. You need your body to be strong too.

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

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

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. Learn to make a delicious roasted butternut squash soup blended with sautéed onions and tart apples. You may unsubscribe at any time.

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