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Ah…Autumn has arrived. This tasty, smooth, butternut squash soup embodies the natural buttery taste of fresh butternut squash while being enhanced with fresh rosemary, ginger and garlic. Here in the suburbs of Philly, the leaves have started to turn colors and have begun falling as well as the temps. Mums, pumpkins and cornstalks are adorning porches, driveways and flower gardens. It is time for scarecrow making and savory SOUP!
It is so hard 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? 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 require. I’ve structured this recipe for easy clean up- minimizing bowls, pans, etc. because I know that most people do not have a lot of time to spare but, we love to eat great food.
I roasted the butternut squash without peeling it first because it is easier to scrape the squash from the peel after being roasted than to peel it raw, in my opinion, although it doesn’t save much more time. One of the pictures below shows how much pulp you can get away from the peel. The aroma filling the house while the butternut squash was roasting, is tantalizing. My family knows something good is coming for dinner. After cutting the squash and removing the seeds, I dressed up the butternut squash with extra virgin olive oil, fresh rosemary, garlic powder, salt and pepper and into the oven it went.
After the squash cooled, I scraped out the pulp, added chicken stock (may substitute vegetable stock for vegetarian or vegan), some milk and creamer (can be omitted for vegan), some fresh ginger and then used a handy immersion blender (great to use for soups or mashed potatoes) to puree the squash. Alternatively, you may remove the stem from the top and the bottom of the roasted butternut squash and puree the skin with the pulp! The skin has a lot of nutrients too. It will stretch out servings and make the soup hardier.
I simmered it a bit longer and could not wait to taste a spoonful! The first time I made this soup, I used a very small amount of fresh ginger because I thought using more could over power the soup but the second time, I added 4 times the amount and it was even better! I keep a small nob of fresh ginger in my produce stock because I it for Teriyaki Chicken marinade. Plus, it works well to alleviate nausea or upset stomach. The rosemary, olive oil and a hint of the fresh ginger really give it a nice flavor while being low in calories and fat, gluten free, and can be made vegan! It was so easy to make too! This recipe is a keeper.
Roasted Butternut Squash Soup with Rosemary and Ginger
- 1 large butternut squash
- 3 cups chicken stock or broth (Vegetarian or Vegan: use vegetable broth)
- 1 tsp of fresh rosemary, leaves washed, removed and chopped
- 2 tsp fresh ginger or 1 tsp dried ginger
- 2 tsp extra virgin olive oil
- 4 tbs half and half creamer or whole milk (Vegan: omit)
- 1/2 tsp garlic powder or to taste
- Salt and pepper to taste
- Preheat oven to 400 F.
- Remove, with a butcher knife, butternut squash stem and cut squash in half lengthwise. Remove 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.
- Let squash cool a few minutes before scraping out pulp or just remove the stem pieces and puree the skin along with the pulp, if you desire to include the skin.
- Put squash into a stand up blender and mix for 30 seconds 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 30 seconds or until smooth.
- Add chicken (or vegetable) broth , cream or milk (or omit if Vegan) and ginger to sauce pan and stir together. Cook soup on low covered until soup is heated through.
If you include the butternut squash skin in the soup, the yield will be a bit more.