Description
A creamy, roasted butternut squash soup infused with fresh rosemary and garlic for a savory, aromatic autumn meal.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 6 garlic cloves, unpeeled
- 2 tablespoons olive oil
- 2 sprigs fresh rosemary, leaves chopped
- 1 medium yellow onion, diced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400F.
- Toss butternut squash cubes, unpeeled garlic cloves, olive oil, salt, and rosemary on a baking sheet.
- Roast for 25-30 minutes until squash is golden brown.
- Sauté diced onion in a large pot over medium heat until translucent.
- Squeeze roasted garlic out of skins and add to the pot with the roasted squash and rosemary.
- Pour in vegetable broth and simmer for 10 minutes.
- Blend with an immersion blender until smooth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American