Roasted Butternut squash Soup

Name: Roasted Butternut squash Soup
Cuisine: American
Ingredients: 1 large butternut squash; 1 cup Finely chopped, fresh basil; 3 clove Garlic; 1 tbsp Salt; 1 Zested orange; 1 tsp Vanilla; 1 1/2 tsp Cinnamon; 5 Chanterelle Mushrooms; 1 1/2 tsp Ground pepper medley; 1 tbsp Canola Oil; 2 can Coconut milk; 1 tsp Olive oil

Adam Pearson @cook_3167882

Austin, Texas

Roasted Butternut squash Soup

Adam Pearson @cook_3167882

Saved

Ingredients

1 largebutternut squash
1 cupFinely chopped, fresh basil
3 cloveGarlic
1 tbspSalt
1Zested orange
1 tspVanilla
1 1/2 tspCinnamon
5Chanterelle Mushrooms
1 1/2 tspGround pepper medley
1 tbspCanola Oil
2 canCoconut milk
1 tspOlive oil

Saved

Steps

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.