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Roasted butternut squash soup
Roasted butternut squash soup

Before you jump to Roasted butternut squash soup recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Dollars.

Remember when the only men and women who cared about the environment were tree huggers and hippies? That’s a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared burden we have for turning things around. Unless everyone begins to start living much more green we won’t be able to resolve the problems of the environment. These changes need to start happening, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, mainly by making your cooking area more green.

While it may not taste as good, preparing food in the microwave as an alternative to in the oven will save you a packet of money. Possibly the realization that an oven makes use of 75% more energy will stimulate you to use the microwave more. Countertop appliances can boil water or even steam vegetables faster than your stove, and use a lot less electricity. Many men and women incorrectly believe that doing the dishes by hand uses less energy than a dishwasher. You get the greatest energy savings by completely loading the dishwasher ahead of commencing a wash cycle. By cool drying or perhaps air drying the dishes besides heat drying them, you can increase the amount of money you save.

The kitchen alone gives you many small ways by which energy and money can be saved. Eco-friendly living just isn’t that tough. A lot of it really is simply utilizing common sense.

We hope you got insight from reading it, now let’s go back to roasted butternut squash soup recipe. You can cook roasted butternut squash soup using 10 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Roasted butternut squash soup:
  1. Provide butternut squash-cubed
  2. Provide white onion-chopped into large wedges
  3. You need celery-roughly chopped
  4. Prepare garlic
  5. Prepare heavy cream
  6. You need chicken broth
  7. You need olive oil or extra virgin olive oil
  8. Provide kosher salt
  9. Provide rosemary
  10. Provide sour cream to top
Instructions to make Roasted butternut squash soup:
  1. Preheat oven to 450.
  2. Place squash, onion, celery, and garlic on sheet pan. Sprinkle with EVOO & salt. Place 3-4 sprigs of rosemary among vegetables and roast in oven for 25-35 min until golden brown.
  3. Place roasted veggies (remove rosemary) into large pot and cover with chicken broth until stew like consistency with a little extra liquid. Simmer on stove top for several minutes until veggies flavor broth.
  4. Turn stove top off. Spoon contents into a blender. Starting on low, then increasing some, blend until creamy. (*mixture will be hot, allow steam to escape)
  5. On low setting, continue to blend while adding cream.
  6. Once mixture is lightened and creamy, return to pot and heat through. Ladle into bowls and top with a dollop of sour cream. Serve.
  7. I added a little garlic salt and onion powder to taste.

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