Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, roasted butternut squash soup. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

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Roasted Butternut squash Soup is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Roasted Butternut squash Soup is something which I’ve loved my whole life.

To begin with this recipe, we have to first 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. Get 1 large butternut squash
2. Take 1 cup Finely chopped, fresh basil
3. Take 3 clove Garlic
4. Get 1 tbsp Salt
5. Make ready 1 Zested orange
6. Get 1 tsp Vanilla
7. Get 1 1/2 tsp Cinnamon
8. Take 5 Chanterelle Mushrooms
9. Make ready 1 1/2 tsp Ground pepper medley
10. Prepare 1 tbsp Canola Oil
11. Make ready 2 can Coconut milk
12. Make ready 1 tsp Olive oil

Put a small amount of oil into a roasting tin and throw in the squash, onions, garlic and thyme. This traditional butternut squash soup will round out your fall and winter meals. Serve it with grilled cheese sandwiches and salads through the end of winter. Keep it in mind for the holidays, too.

Steps 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.

Serve it with grilled cheese sandwiches and salads through the end of winter. Keep it in mind for the holidays, too. I designed this soup to complement typical Thanksgiving fare, like green beans and mashed potatoes. This easy butternut squash soup recipe is also a great make-ahead option. Meanwhile, in a large pot over.

So that’s going to wrap it up with this exceptional food roasted butternut squash soup recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!