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The ingredients needed to prepare Roasted Butternut squash Soup:
- You need 1 large butternut squash
- Provide 1 cup Finely chopped, fresh basil
- Provide 3 clove Garlic
- Prepare 1 tbsp Salt
- Prepare 1 Zested orange
- You need 1 tsp Vanilla
- Take 1 1/2 tsp Cinnamon
- Prepare 5 Chanterelle Mushrooms
- Use 1 1/2 tsp Ground pepper medley
- Use 1 tbsp Canola Oil
- Prepare 2 can Coconut milk
- Provide 1 tsp Olive oil
Steps to make Roasted Butternut squash Soup:
- 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.
- 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.
- Place squash chunks on a foil lined baking sheet and roast at 350?F until soft (about 20 minutes)
- 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.
- 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.
- Pour contents of blender into a saucepan and place on low heat. Do not let the soup boil or simmer too hard.
- Add your mushroom mix and orange zest to the soup.
- 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.
- Add salt and pepper medley to taste
- Turn off the heat, cover the soup, and let it rest for about 10 more minutes.
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