Savory Roasted Butternut Squash Soup
Temperature is an important factor in getting roasted butternut squash just right.
Recipe Summary Savory Roasted Butternut Squash Soup
A real savory squash soup that is not pureed to death!Ingredients | How To Roast Butternut Squash Noodles1 tablespoon olive oil1 butternut squash, halved lengthwise and seededsalt and ground black pepper to taste1 teaspoon butter, or to taste1 onion, diced2 cloves garlic, pressed½ cup shredded carrot, or to taste½ teaspoon dried marjoram, or to taste½ teaspoon celery seed, or to taste2 pinches cayenne pepper, or to taste4 cups chicken stock¼ cup heavy whipping cream, or more to taste2 ounces cream cheese, or more to tasteDirectionsPreheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.Rub olive oil on cut-side of butternut squash halves; sprinkle each with salt and pepper. Lay squash, cut-side down, on prepared baking sheet.Bake squash in the preheated oven until tender, about 1 hour. Scoop squash flesh into a bowl and mash.Melt butter in a pot over medium heat. Cook and stir onion and garlic in melted butter until onion is slightly softened, 3 to 5 minutes. Add carrots; cook and stir until carrot and onion are tender, 5 to 10 minutes.Stir mashed squash, marjoram, celery seed, cayenne pepper, salt, and black pepper into onion mixture; cook and stir until heated through, 5 to 10 minutes. Stir in chicken stock; bring mixture to a boil.Gradually add cream and cream cheese to squash mixture; stir until cream cheese is melted and incorporated. Bring to a simmer and cook until flavors blend, 30 minutes.Info | How To Roast Butternut Squash Noodlesprep: 15 mins cook: 1 hr 50 mins total: 2 hrs 5 mins Servings: 8 Yield: 8 servings
TAG : Savory Roasted Butternut Squash SoupSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Squash Soup Recipes, Butternut Squash Soup Recipes,
Images of How To Roast Butternut Squash Noodles
How To Roast Butternut Squash Noodles / Roast butternut squash cubes in a single layer on a rimmed sheet pan with olive oil, salt, and pepper in a 400ºf oven until soft and crispy.
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