Roasted Butternut squash Soup
Roasted Butternut squash Soup

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, roasted butternut squash soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Roasted Butternut squash Soup is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Roasted Butternut squash Soup is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to 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. Prepare 1 large butternut squash
  2. Prepare 1 cup Finely chopped, fresh basil
  3. Prepare 3 clove Garlic
  4. Take 1 tbsp Salt
  5. Take 1 Zested orange
  6. Make ready 1 tsp Vanilla
  7. Take 1 1/2 tsp Cinnamon
  8. Get 5 Chanterelle Mushrooms
  9. Make ready 1 1/2 tsp Ground pepper medley
  10. Get 1 tbsp Canola Oil
  11. Get 2 can Coconut milk
  12. Prepare 1 tsp Olive oil
Instructions 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 is going to wrap it up for this exceptional food roasted butternut squash soup recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!