Roasted Butternut Squash Soup is the perfect soup for fall. It has a beautiful golden color and once you roast it it intensifies. Roasting it with the garlic gives off an amazing aroma. This soup also has a smooth and creamy texture.
Soup warms your body through on a cold day. Roasted Butternut Squash Soup also has a warm color which your brain picks up on. Since nutmeg is considered a warming spice you may want to add a little to your bowl. All of these elements together bring you a warm bowl of goodness on a cold day.
INGREDIENTS
- 1 1/2 lbs. butternut squash, roasted
- 1/2 cup onion, chopped
- 3 tablespoons margarine
- 6 cups chicken broth
- 1 teaspoon sage
- 7 cloves garlic, roasted
- olive oil
- salt
- pepper
- nutmeg (optional)
First, preheat the oven to 400 degrees to make roasted butternut squash.
Place the butternut squash on a rimmed tray with cloves of garlic. Pour some olive oil over the top and add salt and pepper. Mix thoroughly and place in the oven for about 15 minutes. Mix the squash around and put in for another 10-15 minutes or until tender.
TIP : Roasting the butternut squash deepens the flavor
In a large pot add a small amount of olive oil and then add the onion. Cook for 8-10 minutes, until translucent. Add the butter, chicken broth, sage, salt, pepper, and the roasted butternut squash.
Let the soup simmer for 20 minutes. Now it is time to puree the soup.
There are two methods you can use:
- You can leave the soup in the pot and use an immersion blender.
- You can transfer the soup in batches to a regular blender.
Sometimes an immersion blender leaves the soup tasting gritty. A regular blender just simply does a better job of making the soup smooth and creamy.
Once you have blended all the soup, put it back in the pot and heat for another 10 minutes to make sure it is warmed all the way through. Fill up a bowl and sprinkle a little nutmeg over the top to add that warming element.
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