Easy Roasted Butternut Squash Soup with Rosemary and Ginger
Roasted Butternut Squash Soup with Rosemary and Ginger
Prep Time
5 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 20 mins
 

Roasted Butternut Squash Soup with Rosemary and Ginger is hearty, Vegan, gluten free, low calorie and low fat soup. It's a great, healthy fall soup to warm you up!

Course: Soup
Cuisine: American
Keyword: roasted butternut squash soup
Servings: 6
Ingredients
  • 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
Instructions
  1. Preheat oven to 400 F.


  2. 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.


  3. 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.


  4. Roast butternut squash in oven for 1 hr and 10 minutes or until a fork pierces the squash easily.


  5. 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.


  6. Add vegetable broth and stir together. Cook soup on low covered until soup is heated through.
Recipe Notes

Storage:

Store leftover soup in the refrigerator for up to 5 days or freeze up to 6 months.