New Recipe Roasted Butternut squash Soup Restaurant Style

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12 ingredients, 10 steps, cooking Roasted Butternut squash Soup

Hi my mother, at this time you get cook recipe Roasted Butternut squash Soup with 12 ingredients and 10 steps. Next this is how to cook, please observe carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 12 ingredients and 10 stages of easy cooking Roasted Butternut squash Soup.

Ingredients for Roasted Butternut squash Soup

1. It’s : butternut squash.
2. It’s : Finely chopped, fresh basil.
3. You need : Garlic.
4. It’s : Salt.
5. Prepare : Zested orange.
6. You need : Vanilla.
7. Prepare : Cinnamon.
8. It’s : Chanterelle Mushrooms.
9. Prepare : Ground pepper medley.
10. It’s : Canola Oil.
11. You need : Coconut milk.
12. Prepare : Olive oil.

If all raw materials Roasted Butternut squash Soup it’s ready, We’re going into the cooking stage. Below is how to serving with easy.

Process Cooking 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.
    
11. Finish and Enjoy.

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