Roasted Butternut Squash Soup with a Creamy Twist

Bynews dail

Feb 25, 2025

Butternut Squash SoupIngredients:
1 large butternut squash (about 3 pounds) 1 tablespoon olive oil 1 large yellow onion, chopped 3 cloves garlic, minced 4 cups chicken or vegetable broth 1 cup heavy cream Salt and pepper to tasteInstructions:
1.
Preheat oven to 400°F (200°C).
2.
Cut the butternut squash in half lengthwise and remove the seeds.
Rub the cut surfaces with olive oil and place on a baking sheet.
3.
Roast for 45-60 minutes, or until the squash is tender and can be easily pierced with a fork.
4.
Remove the squash from the oven and let cool slightly.
Scoop out the flesh and transfer it to a large pot.
5.
Add the olive oil, onion, and garlic to the pot and cook over medium heat for 5-7 minutes, or until the vegetables are softened.
6.
Add the chicken or vegetable broth to the pot and bring to a boil.
Reduce heat and simmer for 20 minutes, or until the squash is very tender.
7.
Use an immersion blender or regular blender to puree the soup until smooth.
8.
Stir in the heavy cream and season with salt and pepper to taste.
9.
Serve warm with a garnish of toasted pumpkin seeds or roasted garlic.
Tips:
For a richer flavor, use roasted garlic instead of regular garlic.
If you want a creamier soup, use more heavy cream.
The soup can be made ahead of time and reheated when ready to serve.

Roasted Butternut Squash Soup with a Creamy Twist

Bynews dail

By news dail

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