Hi, I am Joana. Today, I’m gonna show you how to make roasted butternut squash soup recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Roasted Butternut squash Soup Recipe
Roasted Butternut squash Soup is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Roasted Butternut squash Soup is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook roasted butternut squash soup using 12 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Roasted Butternut squash Soup:
- Get 1 large butternut squash
- Prepare 1 cup Finely chopped, fresh basil
- Make ready 3 clove Garlic
- Prepare 1 tbsp Salt
- Prepare 1 Zested orange
- Make ready 1 tsp Vanilla
- Make ready 1 1/2 tsp Cinnamon
- Get 5 Chanterelle Mushrooms
- Take 1 1/2 tsp Ground pepper medley
- Prepare 1 tbsp Canola Oil
- Prepare 2 can Coconut milk
- Make ready 1 tsp Olive oil
Instructions to make Roasted Butternut squash Soup:
- 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.
- 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.
- Place squash chunks on a foil lined baking sheet and roast at 350?F until soft (about 20 minutes)
- 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.
- 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.
- Pour contents of blender into a saucepan and place on low heat. Do not let the soup boil or simmer too hard.
- Add your mushroom mix and orange zest to the soup.
- 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.
- Add salt and pepper medley to taste
- Turn off the heat, cover the soup, and let it rest for about 10 more minutes.
So that is going to wrap it up for this special dish roasted butternut squash soup recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
