Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, roasted butternut squash soup. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Roasted Butternut squash Soup is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Roasted Butternut squash Soup is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook roasted butternut squash soup using 12 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Butternut squash Soup:

1. Take butternut squash
2. Prepare Finely chopped, fresh basil
3. Make ready Garlic
4. Make ready Salt
5. Prepare Zested orange
6. Make ready Vanilla
7. Prepare Cinnamon
8. Make ready Chanterelle Mushrooms
9. Make ready Ground pepper medley
10. Prepare Canola Oil
11. Prepare Coconut milk
12. Prepare 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 is going to wrap it up with this special food roasted butternut squash soup recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!