Rosemary Butternut Squash Soup Recipes

ROSEMARY ROASTED BUTTERNUT SQUASH

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

Rosemary Roasted Butternut Squash image

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

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

ROSEMARY BUTTERNUT SQUASH SOUP

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

Rosemary Butternut Squash Soup image

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

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

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Preheat the oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Cut the butternut squash in half lengthwise. Remove the seeds. Place the halved butternut squash on the pan and drizzle each half a little olive oil. Rub the oil over the inside of the squash.
At the same time. Take the onions, tomatoes, carrots, half of the heads of garlic, pepper, rosemary, tarragon, Mexican tarragon, and oregano. Place on another parchment lined baking sheet. Add the olive oil to the pan. Place in the oven to roast for 10-15 minutes. The onions and garlic should start turning brown.
Remove the vegetables from the oven. Place the 3 TBSP of butter into a pot and let it melt. Add all of the roasted vegetables into the pot with the butter. Remove the herbs from the stems if using fresh springs. Add to the pot.

Rosemary Butternut Squash Soup Recipes

ROSEMARY ROASTED BUTTERNUT SQUASH

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.

ROSEMARY BUTTERNUT SQUASH SOUP

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

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