Roasted Butternut squash Soup. Watch how to make the best butternut squash soup in this short video! The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. Butternut squash soup is a classic fall and winter soup recipe.

Roasted Butternut squash Soup But today we're roasting the butternut squash, which gives so much more depth of flavor and. It was a silky butternut squash soup that first converted me. Since then, I've tried all kinds of butternut squash soup.

Hello everybody, it is John, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, roasted butternut squash soup. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Roasted Butternut squash Soup is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Roasted Butternut squash Soup is something that I have loved my entire life.

Watch how to make the best butternut squash soup in this short video! The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. Butternut squash soup is a classic fall and winter soup recipe.

To get started with this recipe, we must prepare a few ingredients. You can have roasted butternut squash soup using 12 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Butternut squash Soup:

{Prepare 1 large of butternut squash.
{Make ready 1 cup of Finely chopped, fresh basil.
{Take 3 clove of Garlic.
{Make ready 1 tbsp of Salt.
{Make ready 1 of Zested orange.
{Prepare 1 tsp of Vanilla.
{Take 1 1/2 tsp of Cinnamon.
{Take 5 of Chanterelle Mushrooms.
{Take 1 1/2 tsp of Ground pepper medley.
{Take 1 tbsp of Canola Oil.
{Take 2 can of Coconut milk.
{Get 1 tsp of Olive oil.

Today I've got a super simple five-ingredient roasted butternut squash soup recipe for you—with three ways to spice it up! This vegan butternut squash soup is simply the best. It's vibrant and colorful and richly flavored. So this roasted butternut squash soup is rich, creamy and ultimately delicious.

Steps 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..

And of course if you love some delicious comfort food in a bowl style soups, then. Roasted Butternut Squash Soup is a cold-weather staple! 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.

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