Rosemary Butternut Squash Soup

I’m a big believer in if something is great, why not expand its greatness? I’ve always been a fan of roasting butternut squash with rosemary and cayenne and adding it as a side dish or on top of a quinoa bowl.

Which lead me to think, if these flavors pair so well, why no turn it into a soup?

So that’s what I did, and today it’s one of my seasonal favorites it’s savory, sweet and a little spicy. Really can you beat that? I think not!

So what you will need to make this soup:

Ingredients
2 ½ Butternut Squash or 1 Large
1 Large Leek Stock
1 Medium Yellow Onion
4 Celery Stocks
4 Large Carrots

4tbs Brown Sugar
8 tbsp Melted Butter
4 Sprig of Fresh Rosemary
1 sprig of Fresh  of Oregano
¾ TBS Cayenne Pepper
2 Cloves of Garlic
900 ml Veggie Broth (1 box)
1 Cup Water
4Tbs Olive oil

Salt and Pepper to taste

So when I live in Newfoundland I always used 2- 21/2 butternut squash to make this soup, but since moving to Montreal I’ve converted to using one. The squash here is much bigger, I think of them as the size of small children. So if you have Newfoundland size squash, use two or two 1/2 if you find yourself with a small child of a squash only use one. When you chop up the squash you want to completely fill a cookie sheet, with it being packed. Keep the seasoning amounts the same.  Do not reduce them if you only use one large squash.

First, peel and slice the squash into 1-inch cubes and place on a cooking sheet drizzle with butter (about 4 Tbs) per 1 ½ squash,  season with 2 Tbs of brown sugar; do this for both butternut squash and roast in the oven at 400 for 20mins.

Chop onion, celery, carrots, and leek saute in a pot, with olive oil and 2 cloves of garlic. Once veggies are softened add vegetable broth, and water. Remove squash from oven add to pot. Add your cayenne pepper and rosemary simmer for 20-25 mins.

Then ladle your soup into a blender/food processor, I used an immersion blender. Once the soup is pureed you have the option to top your soup with some heavy cream, feel free to season with salt and pepper or make a beautiful design on top with your cream.

If you plan on bottling or freezing the soup, wait until serving to add the cream. 

Rosemary Butternut Squash Soup

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 2 1/2 small or 1 Large Butternut Squash
  • 1 Large Leek Stock
  • 1 Medium Yellow Onion
  • 4 Celery Stocks
  • 4 tbsp Brown Sugar
  • 8 tbsp Melted Butter
  • 4 Spring Fresh Rosemary
  • 1 Spring Fresh of Oregano
  • 3/4 Tbsp Cayenne Pepper
  • 2 cloves Garlic
  • 900 ML Veggie Broth 1 Box
  • 1 cup Water
  • 4 Tbsp Olive oil
  • Salt and Pepper to taste

Instructions

  1. First, peel and slice the squash into 1-inch cubes and place on a cooking sheet drizzle with butter (about 4 Tbs) per 1  squash, season with 2 Tbs of brown sugar per 1 squash; do this for both butternut squash and roast in the oven at 400 for 20mins. If you have a large squash use all seasoning on the 1 squash. 

  2. Chop onion, celery, carrots, and leek saute in a pot, with olive oil and 2 cloves of garlic. Once veggies are softened add vegetable broth, and water. Remove squash from oven add to pot. Add your cayenne pepper and rosemary simmer for 20-25 mins.

  3. Then ladle your soup into a blender/food processor, I use an immersion blender. Once the soup is pureed you have the option to top your soup with some heavy cream, feel free to season with salt and pepper or make a beautiful design on top with your cream.

  4. If you are bottling or freezing the soup, avoid adding cream until you are serving the soup. 

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