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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 Snacks that provide You Vitality.

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Whole grain snacks are an outstanding choice for a fast balanced snack. Starting your day with a piece of whole grain bread toasted can give you that additional boost you need to get going. Chips and crackers made from whole grains can be great for quick snacks to eat on the go. Whole grains are generally better than refined grains found in white bread.

You will not have to look far to locate a wide range of healthy snacks that can be easily prepared. Deciding to live a healthy way of life can be as simple as you want it to be.

We hope you got insight 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 do that.

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

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