Roasted Butternut squash Soup
Roasted Butternut squash Soup

Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, roasted butternut squash soup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Roasted Butternut squash Soup is one of the most popular of current viral foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Roasted Butternut squash Soup is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have roasted butternut squash soup using 12 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Butternut squash Soup:
  1. Take butternut squash
  2. Get Finely chopped, fresh basil
  3. Take Garlic
  4. Get Salt
  5. Make ready Zested orange
  6. Prepare Vanilla
  7. Prepare Cinnamon
  8. Get Chanterelle Mushrooms
  9. Make ready Ground pepper medley
  10. Make ready Canola Oil
  11. Make ready Coconut milk
  12. Make ready Olive oil
Step by Step to make Roasted Butternut squash Soup:
  1. 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.
  2. 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.
  3. Place squash chunks on a foil lined baking sheet and roast at 350?F until soft (about 20 minutes)
  4. 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.
  5. 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.
  6. Pour contents of blender into a saucepan and place on low heat. Do not let the soup boil or simmer too hard.
  7. Add your mushroom mix and orange zest to the soup.
  8. 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.
  9. Add salt and pepper medley to taste
  10. Turn off the heat, cover the soup, and let it rest for about 10 more minutes.

So that’s going to wrap this up for this exceptional food roasted butternut squash soup recipe. Thanks so much for your time. I am sure that 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 on your browser, and share it to your loved ones, friends and colleague. Thank you for reading, I hope My webpage becomes “the place to be” when it comes to roasted butternut squash soup cooking. Go on get cooking!