A fresh, hot cup of soup in the winter is so comforting and goes great with everything from crackers to a grilled cheese sandwich. Rosemary Butternut Squash Soup is perfect on a cold day and has that distinct gourd texture that is so filling. Savory spices like Rosemary, thyme and ginger blend together flawlessly, creating a flavorful soup that’s still simple to make. Ready to get started?
1-16 oz. bag of peeled and cubed butternut squash (or 1 medium butternut squash, peeled, seeded and cubed)
3 c. chicken broth or vegetable broth
1 onion, diced
3 tsp. minced garlic
1 tsp. dried rosemary
1/2 tsp. ground ginger
1/2 tsp. ground coriander
1/2 tsp. onion powder
1/2 tsp. dried thyme
1 tsp. salt
1/2 tsp. black pepper
2 Tbsp. butter or olive oil
- Melt the butter in a pot over medium heat. Add the chopped onion, garlic, salt and pepper and sauté for 5-6 minutes until onion is translucent.
- Stir in the squash and cook until squash softens, about 10 minutes.
- Stir in rosemary, thyme, onion powder, coriander, and ginger for about 30 seconds. Then add broth.
- Bring to a boil, then reduce heat to simmer. Cover and cook for 25 minutes.
- Using an immersion blender, blend all ingredients until smooth. If you don’t have an immersion blender, spoon soup into a blender in batches and blend until smooth. When all batches are smooth, return to pot.
- If soup is too thick, add 1/2 cup to 1 cup of extra broth. Top with parsley and sour cream. Soup also goes great with grilled cheese!
That’s it! You savory butternut squash soup is done! For more recipe ideas, check out the Recipe Box page!