Name: Best Butternut Squash Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Butternut squash - peeled, seeded, and cut into 1-inch cubes - 2 medium; Onion, cut into wedges - 1 medium; Celery, sliced, or more to taste - 2 stalks; Fresh rosemary, or to taste - 2 sprigs; Olive oil, or more to taste - 4 tablespoons; Kosher salt to taste - 4 tablespoons; Vegetable broth, or more as needed - 2 cups; Cream, fluid, heavy whipping - ½ cup; Ground black pepper to taste - ½ cup

Ingredients for - Best Butternut Squash Soup

1. Butternut squash - peeled, seeded, and cut into 1-inch cubes 2 medium

2. Onion, cut into wedges 1 medium

3. Celery, sliced, or more to taste 2 stalks

4. Fresh rosemary, or to taste 2 sprigs

5. Olive oil, or more to taste 4 tablespoons

6. Kosher salt to taste 4 tablespoons

7. Vegetable broth, or more as needed 2 cups

8. Cream, fluid, heavy whipping ½ cup

9. Ground black pepper to taste ½ cup

How to cook deliciously - Best Butternut Squash Soup

1 . Stage

Preheat the oven to 450 degrees F (230 degrees C).

2 . Stage

Pile butternut squash, onion, and celery on a baking sheet and spread out, separating onion wedges into "leaves". Add rosemary sprigs and drizzle olive oil over all the ingredients. Generously season with kosher salt and toss to combine, again spreading out vegetables into a single layer.

3 . Stage

Bake in the preheated oven until vegetables are tender and start to char, about 25 minutes; no need to stir. Remove baking sheet from the oven and transfer roasted vegetables and liquid to a large pot.

4 . Stage

Pour enough vegetable broth into the pot to cover the vegetables and turn heat to medium-high. Bring to a boil. Reduce heat and simmer for 5 minutes. Take out rosemary sprigs and remove pot from stove.

5 . Stage

Use an immersion blender to puree soup until desired smoothness. Add heavy cream and puree until creamy.

6 . Stage

Return soup to the stove and simmer over medium heat for 2 to 3 minutes. Season with pepper and serve.