Rosemary Garlic Butternut Squash Soup - So Simple

 

Butternut squash is thick, hearty, and packed full of flavor. It may seem like a complicated dish, but all it only takes a few ingredients to make this great soup. Our Pastamore Rosemary with Roasted Garlic Olive Oil gives this soup an awesome flavor and richness. If you do not have an immersion blender, the broth and squash can be pureed using a food processor or blender.

Ingredients:

1 large butternut squash

2 Tbsp Pastamore Rosemary with Roasted Garlic Olive Oil

32 ounces low sodium vegetable broth

1/2 cup half and half (optional)

1/4 tsp cinnamon

To taste salt and black pepper

As garnish croutons

Directions:

1. Preheat oven to 350F. Remove skin from butternut squash and cut in half from top to bottom. Scrape out seeds using a large spoon. Cut into 1" cubes and mix with 1 Tbsp Pastamore Rosemary with Roasted Garlic Olive Oil and place on baking sheet. Cook until fork tender and remove from the oven.

2. Combine squash and vegetable broth into a large pot. Puree until smooth using an immersion blender.

3. Add 1 Tbsp Pastamore Rosemary with Roasted Garlic Olive Oil, cinnamon, and optional half and half. Bring to a boil and reduce to a simmer.

4. Cook until desired thickness is reached adding water as needed. Season to taste with salt and black pepper. 

5. Plate and top with croutons as garnish.