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    February 18, 2016

    Roast Butternut Squash & Rosemary Soup

    Roasted butternut squash and rosemary soup

    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

    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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    Rosemary bush; I use tender sprigs for cooking

    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.
    Roast butternut squash & rosemary soup simmering to perfection

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    About

    Wendy at Roscioli
    I’m American and I’ve lived in Italy for nearly four decades with my Italian family. My passion and strength lies in sharing Italian stories, recipes and unique travel insights on my blog, my Flavor of Italy trips and tours, newsletter and podcast. Continue Reading...

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