Roasted Butternut squash Soup
Roasted Butternut squash Soup

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, roasted butternut squash soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Roasted Butternut squash Soup is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Roasted Butternut squash Soup is something which I have loved my entire life.

To get started with this recipe, we have to 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:
  1. Make ready butternut squash
  2. Get Finely chopped, fresh basil
  3. Take Garlic
  4. Take Salt
  5. Prepare Zested orange
  6. Take Vanilla
  7. Prepare Cinnamon
  8. Get Chanterelle Mushrooms
  9. Prepare Ground pepper medley
  10. Take Canola Oil
  11. Make ready Coconut milk
  12. Get 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’s going to wrap this up for this exceptional food roasted butternut squash soup recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!