Soups
Creamy Butternut Squash Soup with Fresh Rosemary
Sweet, savory, and wonderfully creamy, this butternut squash soup highlights the comforting flavors of fall with just a handful of ingredients. Fresh rosemary brings balance and depth to the natural sweetness of the squash, while slow-cooked aromatics add gentle richness. It’s a simple, nourishing starter that feels right at home on a cozy Thanksgiving table.
Sweet, savory, and wonderfully creamy, this butternut squash soup highlights the comforting flavors of fall with just a handful of ingredients. Fresh rosemary brings balance and depth to the natural sweetness of the squash, while slow-cooked aromatics add gentle richness. It’s a simple, nourishing starter that feels right at home on a cozy Thanksgiving table.
Tastes
Colors
Techniques
DietaryGluten-Free · Vegan · Soy-Free · Nut-Free · Allium-Free · Sesame-Free
Serves6 (cups)
TimeActive 30m · Inactive 35m · Total 1h 5m
Ingredients
5 cups Butternut Squashpeeled & seeded & cubed, and
1 cup Yellow Onions or Sweet Onions or White Onions
½ cup Carrotsdiced, finely
½ cup Celerydiced, finely
1 Tbsp Extra-Virgin Olive Oil
Sea Salt, to taste
1 tsp Rosemary
3 cups Vegetable Broth or Water
5 Basiloptional, for garnish, thinly (optional)
¼ cup Pepitas (Pumpkin Seeds)
Instructions
••
CHOP VEGGIES (15 MIN): Peel and cube the butternut squash (about 5 cups). Dice the onion, carrot, and celery.
SAUTÉ ONION (5 MIN): Heat 4-quart soup pot over medium heat for a few minutes. Add olive oil, onion, and a pinch of sea salt. Sauté for about a minute.
CARAMELIZE WITH CARROTS & CELERY (15 MIN): Add carrot and celery and another pinch of sea salt. Turn heat down a bit and sauté for 15 minutes, or until vegetables start to caramelize.
SIMMER WITH BUTTERNUT (~25 MIN): Add butternut squash and rosemary and stir to coat with onion mixture. Add enough water or vegetable stock to barely cover the squash (about 3 cups). Cover and bring to a boil. Turn heat to low and cover. Simmer until squash is soft, about 10-15 minutes.
PUREE (5 MIN): Use an immersion blender (or transfer carefully to a countertop blender) to puree the soup. If soup is too thick, add a little more water or vegetable stock. Season to taste with sea salt.
GARNISH & SERVE: Serve in bowls and garnish with fresh basil (if using) and toasted pumpkin seeds.
Finished cooking?
Serving & Keeping
Serve: Warm
Keeps: Cool to room temperature, then refrigerate in covered glass jar or container. Enjoy within 3-5 days.
Surplus Ingredients: Extra roasted squash can be tossed into salads or risotto.
Serve with: Pairs beautifully with wild rice pilaf & a crisp green salad.
Serving & Keeping
Serve: Warm
Keeps: Cool to room temperature, then refrigerate in covered glass jar or container. Enjoy within 3-5 days.
Surplus Ingredients: Extra roasted squash can be tossed into salads or risotto.
Serve with: Pairs beautifully with wild rice pilaf & a crisp green salad.