Recipe: Appetizing Roasted butternut squash soup

Roasted butternut squash soup. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. To make soup: Heat the olive oil in a large saucepan over medium heat until hot.

Add broth and bring to a boil over medium-high heat. Remove pan from the heat and stir in the cream. Using a blender, purée the soup in batches. You can cook Roasted butternut squash soup using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Roasted butternut squash soup

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Peel the squash with a vegetable peeler. Place in a large bowl and season with salt and pepper. Replace the coconut milk with an extra cup or so of chicken broth. The ingredient list now reflects the servings specified.

Roasted butternut squash soup step by step

1. Preheat oven to 425 F. Drissle squash with olive oil. Sprinkle with salt n pepper. Roast until tender if whole squash, place face down for 50 min. If cubed, shorter..
2. Cook shallots or onions in oil until golden. Add garlic for last minute. Add both to blender..
3. Add slightly cooled squash to blender. Add maple syrup, nutmeg, few twists of black pepper and 3 cups of vegetable/chicken broth..
4. Blend on high. Avoid hot steam from escaping from the lid. Lend until ultra creamy..
5. Add 2 tablespoons melted butter and more salt n pepper to taste. If required, more broth..
6. Option - add Celery and carrot to roasting process. Even potatoes..

Use a spoon to scrape out the flesh; set aside, discarding the skin. In a large pot set over medium heat, melt the butter. Place squash, shallots, garlic, thyme, rosemary and sage on a large rimmed baking sheet. Drizzle with oil; toss to coat. Remove and discard the thyme and rosemary.