Roast Butternut Squash & 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 & 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

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.