date: 2020-12-28T16:26:46.738Z image: https://img-global.cpcdn.com/recipes/6691176610529280/751x532cq70/roasted-butternut-squash-soup-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/6691176610529280/751x532cq70/roasted-butternut-squash-soup-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/6691176610529280/751x532cq70/roasted-butternut-squash-soup-recipe-main-photo.jpg author: Katharine Banks ratingvalue: 4.8 reviewcount: 38909 recipeingredient: - " butternut squash" - " Finely chopped fresh basil" - " Garlic" - " Salt" - " Zested orange" - " Vanilla" - " Cinnamon" - " Chanterelle Mushrooms" - " Ground pepper medley" - " Canola Oil" - " Coconut milk" - " Olive oil" recipeinstructions: - "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." categories: - Recipe tags: - roasted - butternut - squash katakunci: roasted butternut squash nutrition: 168 calories recipecuisine: American preptime: "PT12M" cooktime: "PT39M" recipeyield: "3" recipecategory: Lunch ---  Hey everyone, it is Drew, welcome to our recipe page. Today, we're going to make a special dish, roasted butternut squash soup. It is one of my favorites. 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 well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it's fast, it tastes yummy. Roasted Butternut squash Soup is something that I've loved my whole life. They are fine and they look wonderful. Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and makes the soup easier to prepare (as you don't have to cut the butternut squash). The sweet, squashy and slightly earthy flavor that comes from a butternut squash is one of our go to tastes for cooking once the weather starts turning. Add roasted squash and potatoes and pour over chicken broth. To begin with this recipe, we have to first prepare a few components. You can cook 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. Get butternut squash 1. Get Finely chopped, fresh basil 1. Get Garlic 1. Take Salt 1. Make ready Zested orange 1. Make ready Vanilla 1. Get Cinnamon 1. Get Chanterelle Mushrooms 1. Make ready Ground pepper medley 1. Get Canola Oil 1. Get Coconut milk 1. Take Olive oil Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and. Roasted Butternut Squash Soup is a cold-weather staple! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor. ##### 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. 1. 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. 1. Place squash chunks on a foil lined baking sheet and roast at 350?F until soft (about 20 minutes) 1. 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. 1. 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. 1. Pour contents of blender into a saucepan and place on low heat. Do not let the soup boil or simmer too hard. 1. Add your mushroom mix and orange zest to the soup. 1. 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. 1. Add salt and pepper medley to taste 1. Turn off the heat, cover the soup, and let it rest for about 10 more minutes. 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. Roasted Butternut Squash Soup - This easy butternut squash soup recipe is truly the best with its simple flavors - the sweetness of the roasted This simple butternut squash soup is a welcome addition to the vegan soup recipes and I look forward to making it many more times during the season. So that is going to wrap it up with this exceptional food roasted butternut squash soup recipe. Thanks so much for your time. I'm sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. 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