This is the best recipe for Roasted Butternut Squash Soup with Rosemary and Ginger! You’ll lick your bowl clean. A perfect healthy, fall soup! Vegan, Gluten-free, low calorie, low fat and only 6 ingredients!
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!
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It is plain disappointing to eat canned soup once you’ve learned how to make soup from scratch. Homemade soup is so warm and comforting.
Who doesn’t like a hot, tasty bowl of soup? You’d probably like my Curried Butternut Squash Soup Instant Pot soup too. It’s very similar to this one but it’s made with coconut milk and the curry is optional.
Making soup really isn’t hard at all. If you’ve never made homemade soup, give it a try. It is easy!
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.
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 ” target=”_blank” rel=”noopener noreferrer”>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.
Finally, add broth to the sauce pan and stir together. Cook soup covered, on low until the soup is heated through. Make sure to cover the pot or it will splatter over your stove and burn your skin.
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.