Recipe of Award-winning Roasted Butternut squash Soup

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, roasted butternut squash soup. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Roasted Butternut squash Soup is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Roasted Butternut squash Soup is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. 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. Take butternut squash
2. Make ready Finely chopped, fresh basil
3. Get Garlic
4. Make ready Salt
5. Prepare Zested orange
6. Get Vanilla
7. Get Cinnamon
8. Make ready Chanterelle Mushrooms
9. Take Ground pepper medley
10. Take Canola Oil
11. Take Coconut milk
12. Make ready 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 it up with this special food roasted butternut squash soup recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!