Roasted Butternut Squash Soup with Rosemary and Ginger

Roasted Butternut Squash Soup with Rosemary and Ginger

from noplatelikehome.com
80 min
6 servings

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!

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

Directions

  1. 1

    Preheat oven to 400 F.

  2. 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. 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. 4

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

  5. 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. 6

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