Roasted butternut squash soup with rosemary

Roasted butternut squash soup is a delicious recipe perfect for Fall or Winter. It’s lighter than the regular pumpkin soup, yet really comforting!

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So many pumpkin recipes, yet so little squash. I think it’s time to hero this vegetable in a delicious, comforting and warming soup!

Pumpkin pumpkin pumpkin

Here in the Netherlands, we call a squash a “bottle pumpkin”. Creative, huh?

For some reason, I’m not really into pumpkin soup. It’s usually very thick and sweet, and that doesn’t really appeal to me in any way. However, I found this roasted butternut squash soup to be nearly the opposite. Of course, it’s still very comforting, but a bit lighter and less heavy on the stomach. Approved!

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Roasting vegetables, or squash in this recipe, usually changes the flavour quite a bit. It makes certain vegetables less bitter, like brussels sprouts, and other vegetables soften in flavour. I love playing around with this, as it’s a great way to create new dishes!

Find some of my favourite pumpkin recipes here:

Pumpkin pancakes

Roasted pumpkin and pepper with turkey and freekeh

Roasted pumpkin with minced meat, bulgur and rocket salad

Pumpkin carrot cake

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Roasted butternut squash soup: vegan, glutenfree and really comforting. @VivianSAACClick To Tweet

Butternut squash soup

Mmmm, time to share my delicious soup recipe! I was actually rather pleased with how this turned out, and plan to make it again soon.

Thanks for stopping by! – Viv
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I’d be sooo happy if you would pin the picture down below!

Roasted butternut squash soup is a delicious recipe perfect for Fall or Winter. It's lighter than the regular pumpkin soup, yet really comforting.

Roasted butternut squash soup with rosemary
Serves 2
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Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
Ingredients
  1. Butternut squash, 1
  2. Onion, 1 yellow
  3. Garlic, 1 clove
  4. Vegetable stock, 0.5 litre
  5. Rosemary, half a spoonful
  6. Olive oil
  7. Salt, pepper
Instructions
  1. Preheat the oven to 200 degrees Celsius.
  2. Cut the squash in half, and use a spoon to scrape out the seeds.
  3. Using a sharp knife, cut the halves into slices of about 1-2 cm thick.
  4. Place them in an oven tray, sprinkle with olive oil, rosemary and salt and bake for 35-40 minutes.
After roasting:
  1. Chop the onion and garlic roughly. Heat up a pan with some oil, and cook until soft.
  2. Add the roasted squash and half a litre of (vegetable) broth. Cook for around 10 minutes.
  3. Puree the soup, and serve with some (coconut) cream. Enjoy!
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2 thoughts on “Roasted butternut squash soup with rosemary

  1. A bottle pumpkin, huh? I’m not sure I love that name because I absolutely adore butternut squash, but I’m not the biggest fan of pumpkin… although if I referred to B.Squash as bottle pumpkin, then I could say I actually like “pumpkin” and avoid all those awkward silences. 😉 Anyways, LOVE butternut squash soup, and this one looks creamy-dreamy, my friend! The addition of fresh rosemary sounds fab! Cheers!
    Cheyanne @ No Spoon Necessary recently posted…Butterscotch Snickerdoodle Skillet CookieMy Profile

    1. Haha, I’m actually with you Cheyanne! I try pumpkin every now and then and it’s okay, but I’m not a fan of ‘regular’ pumpkin soup…. So I totally get you! This version, however, is totes delicious 😉

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