Winter calls for warm and hearty comfort foods and there's nothing better than a big bowl of hot soup to soothe the winter blues. One of my favorites is butternut squash soup. I have quite a few squash on hand, remnants of last summer's garden. They last the good part of a year and before cooking them I keep them on display in my country kitchen, along with all our other squash varieties. Occasionally I use them as part of a table centerpiece, and then eventually they end up in a meal.
Our grandson has just begun eating solid food so last week I introduced steamed, puréed butternut squash to his young palate: he loved it. What's not to love: creamy, with a rich yet delicate flavor and just a hint of sweetness.
The remainder of the butternut squash I used for this soup.
Roasting imparts a wonderful flavor to almost any vegetable, so that's where you want to start with this soup!
Roast Butternut Squash & Rosemary Soup
Serves 4 to 6
Ingredients
Butternut squash, 1 large, halved & seeded
Onion, 1 medium, minced
Olive oil, 1 tablespoon
Fresh rosemary, 3 sprigs
Vegetable broth, 1 ½ liters (6 ½ cups) or more depending on the desired consistency
Salt, to taste, about 2 teaspoons
Freshly ground black pepper
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Cooking Instructions
- Preheat the oven to 200°C (390°F).
- Line a baking sheet with oven paper.
- Place the halved squash, flesh side down, on the baking sheet.
- Bake until tender, about 30 minutes, then allow to cool.
- Once the squash is cool enough to handle, scoop the flesh out of the skin and set aside.
- In a heavy bottomed casserole dish, sauté the onion in the olive oil until tender and translucent.
- Add the squash and sauté another minute or two.
- Add enough broth to cover the squash and bring to a simmer.
- Cook for ten minutes, then add more broth and the rosemary sprigs.
- Cook another twenty minutes, gradually adding enough broth to bring the soup to a creamy consistency.
- Remove the rosemary stems and discard.
- Use an immersion blender to purée the soup until creamy.
- If the soup is too thick for your taste add additional broth, blending after each addition, until it achieves the desired consistency.
- Add salt and freshly ground black pepper to taste.
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