This is the best recipe for Roasted Butternut Squash Soup with Rosemary and Ginger! A perfect healthy, fall soup! Vegan, Gluten-free, low cal and low fat!
This tasty, smooth, easy Roasted Butternut Squash Soup with Rosemary and Ginger embodies the natural buttery taste of fresh butternut squash. It is enhanced with fresh rosemary, ginger and garlic. When the temp starts dropping and the leaves have started to turn beautiful vibrant colors, a tasty, easy and nutritious soup is just perfect and no guilt!
Mums, pumpkins and cornstalks are adorning porches, driveways and flower gardens. It is time for scarecrow making and savory SOUP!
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It is plain disappointing to eat canned soup once you’ve learned to make soup from scratch. Homemade soup is so warm and comforting. Who doesn’t like a hot, tasty bowl of soup served up with some homemade bread? A flavorful One Pot Ham, Potato and Bean Soup would make you never want to eat canned soup or even diner soup again.
Making soup really isn’t hard at all. If you’ve never made homemade soup, give it a try. It is easy but, can be a little time-consuming if there is a lot of prepping which, this soup does not. I’ve structured this recipe for easy clean up thereby minimizing bowls, pans, etc. because I know that most people, especially busy moms, do not have a lot of time to spare.
How to Make the Best Recipe for Roasted Butternut Squash Soup
*Full printable recipe is at the bottom of this post.
First, preheat oven to 400F.
Then, wash outside of squash. With a sharp knife, remove butternut squash stem and cut squash in half lengthwise. Also, remove seeds and mushy stringy membrane.
Next, put butternut squash in a foil-lined baking dish (for easy clean up.) Drizzle squash with olive oil, minced fresh rosemary and ginger, 1/4 tsp garlic powder, salt and pepper to taste. I minced the fresh rosemary with kitchen shears and the ginger with a citrus zester. Look at that bright orange color of the butternut squash. Isn’t it beautiful?
A zester is a handy tool to have in the kitchen because it not only zests citrus fruits but, can also be used for fresh ginger, nutmeg and garlic, just to name a few.
Then, roast squash in oven for 1 hour and 10 minutes or until a fork pierces the squash easily. It takes long to roast. You can cut them in 4 pieces to make the bake time shorter.
Next, put squash into a large sauce pan and use an immersion blender for 30 seconds or more until squash and skin are smooth -OR- Put squash into a stand up blender and mix for 2-3 min and then transfer to a large sauce pan.
The aroma filling the house while the butternut squash was roasting, is tantalizing.
Alternatively, if you don’t want to eat the skin of the butternut squash, after the squash cools, scrape out the pulp and discard the skin. The skin has a lot of nutrients though. Frugal tip: The skin will stretch out servings and make the soup hardier.
I keep a small knob of fresh ginger in my produce stock because I use it for Teriyaki Chicken marinade. Plus, it works well to alleviate nausea or upset stomach.
Using a handy immersion blender (which can also be used to make mashed potatoes) is nice to have because you don’t have to dirty up your blender to puree the squash. Cleaning the immersion blender wand is easier. In addition, a high-powered immersion blender will make nice smoothies.
As I already mentioned, using a citrus zester, not only can be used for citrus but, also for garlic, whole nutmeg, fresh ginger, etc. For $10 or so dollars, you can own this practical cooking gadget and save you time.
When this Easy Roasted Butternut Squash Soup with Rosemary and Ginger was done, I could not wait to taste a spoonful! It’s a great fall recipe. The rosemary, olive oil and fresh ginger really gives it a nice flavor.
This tasty soup is very filling, nutritious, low in calories and fat, gluten-free, vegetarian and vegan with easy clean up! What more could a busy mom want? Right! A housekeeper, nanny, chef… I know. Pin this recipe!
I took this recipe to Meal Plan Monday
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Roasted Butternut Squash Soup with Rosemary and Ginger
- 1 large butternut squash
- 3 cups vegetable broth
- 1 tsp fresh rosemary leaves, chopped
- 2 tsp fresh ginger, grated or 1 tsp ground
- 2 tsp extra virgin olive oil
- 1/2 tsp garlic powder
- salt, to taste
- black pepper, to taste
- Preheat oven to 400 F.
- Wash outside of squash. Remove, with a butcher knife, butternut squash stems (at both ends) and cut squash in half lengthwise. You may want to cut it in 4 pieces to make it roast faster. Remove and discard seeds and mushy stringy part.
- Put squash in a baking pan and drizzle with olive oil, fresh rosemary and 1/4 tsp garlic powder, ginger, salt and pepper to taste on each half of the squash.
- Roast butternut squash in oven for 1 hr and 10 minutes or until a fork pierces the squash easily.
- Put squash into a stand up blender and mix for 2-3 min (if you left skin on, less if not) and then transfer to sauce pan –Or- put squash directly into a 4 qt. sauce pan if you have an immersion blender and mix for 2 min or until smooth.
- Add vegetable broth and stir together. Cook soup on low covered until soup is heated through.