Roasted Rosemary Butternut Squash Soup

 
 

Ingredients

 

  • 1 bunch of rosemary 

  • 1 bulb of garlic 

  • 1 onion 

  • 1 butternut squash

  • 4 cups of broth 

  • Parsley 

  • Salt, pepper, and 1 teaspoon of paprika 

  • Optional: 1 -2 apples 

  • Optional: 1 tablespoon of Heavy Cream

Instructions

  1. Preheat oven to 425 degrees 

  2. Peel and roughly chop onion and butternut squash

  3. Remove and peel garlic cloves and wrap in tinfoil 

  4. Line a baking sheet with parchment paper and add butternut squash, onion, garlic, rosemary and optional apples. 

  5. Coat with olive oil and salt and pepper and bake until soft (roughly 25-30 minutes) 

  6. Add to a large pot with broth and bring to a boil. Reduce heat to a simmer and remove rosemary. Blend thoroughly with an immersion blender until smooth.

  7. Roasted Rosemary Butternut Squash Soup Top soup with optional heavy cream and parsley for garnish.

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