Rosemary Butternut Squash Soup Recipes

ROSEMARY ROASTED BUTTERNUT SQUASH

Rosemary Roasted Butternut Squash image

Butternut squash is a staple in my house during the fall months. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken.

Provided by Kristin Licavoli

Categories Side Dish Vegetables Squash

Time 1h5m

Yield 6

Number Of Ingredients 6

Ingredients

1 butternut squash, peeled and cubed
2 cloves garlic, minced
2 sprigs fresh rosemary, finely chopped
2 tablespoons olive oil, or more to taste
sea salt to taste
ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.

Nutrition Facts : Calories 135.8 calories, Carbohydrate 24.8 g, Fat 4.7 g, Fiber 4.3 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 62.1 mg, Sugar 4.6 g

ROSEMARY BUTTERNUT SQUASH SOUP

Rosemary Butternut Squash Soup image

Warm autumn colors for a year-round soup! Something served at the White House- recipe from the Junior League of Washington.

Provided by alijen

Categories Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 large butternut squash
1 tablespoon vegetable oil
6 cups chicken broth
1 tablespoon finely chopped rosemary
2 teaspoons grated orange zest
salt and pepper, to taste
2 tablespoons sour cream
2 tablespoons heavy cream, optional

Steps:

Cut each butternut squash in half Peel, seed, and scoop out the fibers Coat inside with vegetable oil and place face-down on a baking sheet Roast at 375 for 25 minutes (until tender) Transfer both to a large pot (8 quarts) and add chicken broth, rosemary, and orange zest Bring to boil over medium-high heat Reduce heat and simmer for 30 minutes Transfer to a food processor or blender and process until smooth Season with salt and pepper Return to pot to keep warm or transfer to bowls (best served hot!) Combine sour cream and heavy cream in mixing bowl.
Decoratively swirl a small amount of cream mixture into soups as a garnish.
Or, garnish with rosemary sprigs.

Nutrition Facts : Calories 434.4, Fat 10.2, SaturatedFat 3.7, Cholesterol 12.9, Sodium 1178.2, Carbohydrate 81.8, Fiber 13.8, Sugar 16, Protein 14.4

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