| Prep: 15 mins | Cook: 1 hr | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 190 | 10g | 4g | 28g |
| sugars | fibre | protein | salt |
| 6g | 5g | 3g | 0.35g |
There’s something to be said for the delightful fusion of autumnal comfort and culinary elegance that the Butternut Squash Soup with Rosemary offers. Drawing heavily from my roots here in sunny Miami and influenced by the sweet potency of Caribbean flavors, this particular dish is a warm hug on cool nights and a tantalizing dinner starter at any gathering.
The dance of flavors
Like a beautifully choreographed dance routine—you see, when I’m not in the kitchen, I teach dance—every ingredient in this soup recipe plays a unique part, much like a tango dancer. It all starts with butternut squash, a sweet and versatile protagonist. Then comes the olive oil, onions, and garlic, to lend depth and complexity. The true showstopper, however, is the fresh rosemary; its distinct woody fragrance transforms the soup, cleverly taking it up a gastronomic notch. Each spoonful of this Butternut Squash Soup with Rosemary becomes a performance on the palate, fluctuating between the sweetness of the squash and the intense flavor profile of the rosemary.
Rich in Health Benefits
But beyond just the dance of flavors, this warming bowl of goodness is also incredibly healthful; a feature I stand by for all my recipes. Squash in general, and butternut squash in particular, is a powerhouse of nutrition. Packed with vitamins A, C, E, and most of the Bs, plus plenty of fiber, consuming it could help bolster your immune system and improve your digestive health. Additionally, rosemary—besides being a magical herb when it comes to flavor—possesses a bevy of anti-inflammatory and antimicrobial properties.
A Soup That Serves as a Bridge
I also love how this soup crosses culinary boundaries. It is reminiscent of the classic American Butternut Squash soup, yet the bold addition of rosemary calls to mind the Spanish cuisine custom of garnishing dishes with aromatic herbs. Moreover, this versatile soup can be paired with a wide range of main courses. Have it alongside some grilled cheese sandwiches for a casual home meal, or pair it up with something fancier like pan-seared salmon or roasted chicken. Either way, it’s sure to fit right in.
What You’ll Need
- 1 medium butternut squash (about 2 pounds)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Croutons and additional rosemary for garnish (optional)
Method
Step One
Begin by preparing your squash. You need to peel it, seed it, and then chop it into 1-inch cubes. This can take a bit of time, so be patient with it. It’s worth the effort!
Step Two
Next, heat the olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion. Sauté the onion until it becomes translucent, which could take about 5 minutes.
Step Three
Add the minced garlic, chopped rosemary, salt, and black pepper to the pot. Let these ingredients cook together for a minute or two until the garlic becomes fragrant.
Step Four
Now, it’s time to add the prepared butternut squash. Stir everything in the pot well, making sure the squash is coated with the onion and garlic mixture.
Step Five
Pour the vegetable broth into the pot. Bring the mixture to a boil. Once boiling, lower the heat and let the soup simmer for about 30 minutes, or until the squash becomes soft.
Step Six
Puree the soup by using a blender or immersion blender. If you are using a regular blender, you may have to puree the soup in batches. Make sure to vent the blender to allow steam to escape. Return the pureed soup back to the pot if you used a regular blender.
Step Seven
The last ingredient to add is the heavy cream. Stir it into the soup until it is well incorporated. Further season the soup to taste.
Step Eight
Serve the soup hot. You can garnish it with croutons and additional rosemary if you like. Enjoy your Butternut Squash Soup with Rosemary!
