Best Rosemary Cinnamon Roasted Butternut Squash Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED BUTTERNUT SQUASH SOUP



Roasted Butternut Squash Soup image

The best Roasted Butternut Squash Soup recipe, this is healthy fall comfort food at its finest!

Provided by Blair Lonergan

Categories     Dinner     Lunch

Time 1h25m

Number Of Ingredients 9

1 (3 lb.) butternut squash ((or about 4-5 cups peeled and diced butternut squash cubes))
2 tablespoons olive oil, divided
½ onion, chopped
3 cloves garlic, minced or pressed
1 teaspoon grated fresh ginger (or ¼ teaspoon ground ginger)
⅛ teaspoon cayenne pepper (optional)
3-4 cups vegetable stock (or chicken broth), divided
1 tablespoon brown sugar (or maple syrup)
Optional garnish: sour cream, fresh chives, toasted nuts or seeds, croutons, parsley, thyme, sage, grated cheese, crispy bacon or prosciutto

Steps:

  • Preheat oven to 425°F (220°C).
  • Slice squash vertically down the center, scoop out the seeds, and place the halves cut-side down on a baking sheet lined with parchment paper. Rub 1 tablespoon of olive oil on the outside skin of the squash, and bake in the oven for about 30 minutes (or until almost tender).
  • Allow squash to cool, peel the skin off, and cut squash into 2-inch cubes. Set aside.
  • Next, in a large pot, heat remaining 1 tablespoon of olive oil over medium-high heat. Saute onions until slightly brown, about 3-4 minutes, adding a pinch of salt as they cook. Stir in garlic, ginger and cayenne pepper and cook for 1 more minute.
  • Add 2 cups of the stock, brown sugar (or maple syrup), and squash and bring to a boil. Cover, reduce heat, and simmer for about 10-15 minutes (or until the squash is very tender). Remove from heat.
  • Puree soup with an immersion blender or puree in batches in a regular blender or food processor, adding remaining stock slowly until the soup reaches the desired consistency.
  • Season with salt and pepper to taste and garnish with optional toppings.

Nutrition Facts : ServingSize 1 cup, Calories 116 kcal, Carbohydrate 20.9 g, Protein 2.6 g, Fat 3.7 g, SaturatedFat 0.5 g, Sodium 293 mg, Fiber 5.1 g, Sugar 2 g

ROASTED BUTTERNUT SQUASH SOUP



Roasted Butternut Squash Soup image

This homemade butternut squash soup is the best I've ever tasted! This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. Recipe yields about 4 bowls or 6 cups of soup.

Provided by Cookie and Kate

Categories     Soup

Time 1h5m

Number Of Ingredients 10

1 large butternut squash (about 3 pounds), halved vertically* and seeds removed
1 tablespoon olive oil, plus more for drizzling
1/2 cup chopped shallot (about 1 large shallot bulb)
1 teaspoon salt
4 garlic cloves, pressed or minced
1 teaspoon maple syrup
1/8 teaspoon ground nutmeg
Freshly ground black pepper, to taste
3 to 4 cups (24 to 32 ounces) vegetable broth, as needed
1 to 2 tablespoons butter, to taste

Steps:

  • Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1/2 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
  • Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don't worry if the skin or flesh browns-that's good for flavor). Set the squash aside until it's cool enough to handle, about 10 minutes.
  • Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender (see notes on how to use an immersion blender instead).
  • Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
  • Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.
  • If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
  • If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it's nice and steamy. I like to top individual bowls with some extra black pepper.

Nutrition Facts : Calories 155 calories, Sugar 6.9 g, Sodium 1244.8 mg, Fat 6.8 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 24.3 g, Fiber 3.7 g, Protein 2.7 g, Cholesterol 7.6 mg

ROSEMARY ROASTED BUTTERNUT SQUASH



Rosemary Roasted Butternut Squash image

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

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

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

ROSEMARY BUTTERNUT SQUASH SOUP



Rosemary Butternut Squash Soup image

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

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

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

CREAMY BUTTERNUT SQUASH WITH CINNAMON SOUP



Creamy Butternut Squash With Cinnamon Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Yield 8

Number Of Ingredients 14

2 tablespoons olive oil
1 ½ pounds peeled and seeded butternut squash , cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 ½ teaspoons cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: store-bought apple chips

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 21.3 g, Cholesterol 20.6 mg, Fat 10.2 g, Fiber 3.4 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 77.7 mg, Sugar 7.5 g

SIMPLE ROASTED BUTTERNUT SQUASH CINNAMON SOUP



Simple Roasted Butternut Squash Cinnamon Soup image

Make and share this Simple Roasted Butternut Squash Cinnamon Soup recipe from Food.com.

Provided by Liza at Food.com

Categories     Vegetable

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 11

1/4 cup butter
1 large onion, chopped
4 garlic cloves, chopped
1 large butternut squash (at least 2 1/2 lbs)
1/4-1/2 cup heavy cream or 1/4-1/2 cup half-and-half
1 tablespoon fresh ginger, minced
5 cups chicken broth
1 -2 pinch cinnamon
salt
pepper
sour cream, to garnish

Steps:

  • Roast the butternut squash, flesh side down onto a lightly oiled roasting pan for 40 to 45 minutes in a 425 degree oven.
  • In the mean time, sautee the onion, ginger, and garlic in butter until soft.
  • Add the broth, simmer for ten minutes.
  • Add pulp from the butternut squash (that you've scooped out).
  • Puree in a food processor or blender (or I use a mixing wand right in the pot).
  • Return to pan.
  • Add cream, salt, pepper, and a pinch or 2 of cinnamon.
  • Simmer until heated through.

Nutrition Facts : Calories 150.3, Fat 7.7, SaturatedFat 4.5, Cholesterol 20.4, Sodium 422.4, Carbohydrate 18.5, Fiber 3, Sugar 4, Protein 4.2

Related Topics