Rosemary Butternut Squash Soup 🥣🍁
Cook Time: 30 minutes
Prep Time: 25 minutes
Total Time: 55 minutes
Description:
Experience the essence of autumn in every spoonful with this Rosemary Butternut Squash Soup! This delightful recipe, once served at the White House, is shared by the Junior League of Washington. It’s a perfect blend of comforting flavors that you can enjoy year-round. 🌿🎃
Category: Vegetable
Keywords: Low Protein, Low Cholesterol, Healthy, < 60 Mins, Small Appliance, Easy
Ingredients:
- 2 cups chicken broth 🍗
- 1 teaspoon fresh rosemary, chopped 🌿
- Zest of 1 orange 🍊
- 6 cups butternut squash, peeled, seeded, and cubed 🎃
- 1 cup sour cream 🥄
- 2 tablespoons heavy cream 🥛
- Vegetable oil (for roasting) 🛢️
- Salt and pepper to taste 🧂
Nutritional Information (Per Serving):
- Calories: 434.4 kcal
- Fat Content: 10.2 g
- Saturated Fat Content: 3.7 g
- Cholesterol Content: 12.9 mg
- Sodium Content: 1178.2 mg
- Carbohydrate Content: 81.8 g
- Fiber Content: 13.8 g
- Sugar Content: 16 g
- Protein Content: 14.4 g
Directions:
-
Prepare the Squash:
- Preheat your oven to 375°F (190°C). 🔥
- Cut each butternut squash in half lengthwise. Remove the seeds and fibers with a spoon. 🍴
- Peel the squash and cut it into cubes. 🥄
- Lightly coat the inside of the squash with vegetable oil. 🛢️
- Place the squash halves face-down on a baking sheet. 🌟
-
Roasting:
- Roast the squash in the preheated oven for about 25 minutes, or until tender when pierced with a fork. 🍽️
-
Making the Soup:
- Transfer the roasted squash to a large pot (8 quarts). 🥘
- Add 2 cups of chicken broth, 1 teaspoon of chopped rosemary, and the zest of one orange to the pot. 🍲
- Bring the mixture to a boil over medium-high heat. 🌡️
- Once boiling, reduce the heat and let it simmer for 30 minutes. ⏲️
-
Blending:
- Carefully transfer the soup to a food processor or blender. Blend until smooth and velvety. 🍂
- Season with salt and pepper to taste. 🌶️
-
Serving:
- Return the blended soup to the pot to keep warm, or transfer it directly to serving bowls. This soup is best served hot! 🍵
- In a separate mixing bowl, combine 1 cup of sour cream and 2 tablespoons of heavy cream. 🥛
- Swirl a small amount of the cream mixture decoratively into each bowl of soup for a beautiful garnish. 🌿
- Alternatively, garnish with fresh rosemary sprigs for an elegant touch. 🌿✨
Tips for Perfection:
- Roasting for Extra Flavor: Roasting the squash caramelizes its natural sugars, adding depth and sweetness to the soup.
- Blending Caution: If blending hot liquids, be sure to do so in batches and use a towel over the blender lid to prevent any splashes or burns.
- Adjust Consistency: If the soup is too thick, you can thin it out with additional chicken broth or water until you reach your desired consistency.
Delightful Pairings:
This soup pairs wonderfully with a crusty baguette or a simple green salad. It also makes a fantastic starter for a fall-themed dinner party or Thanksgiving feast. 🍞🥗🦃
This Rosemary Butternut Squash Soup is not just a feast for the palate but also for the eyes with its warm, inviting colors. Whether you’re serving it at a special occasion or just enjoying a cozy meal at home, this soup is sure to bring comfort and joy. 🍂💖
Bon Appétit! 🥄✨
