Wednesday, November 20, 2013

Butternut Squash Soup with Orange and Rosemary

I love making soups whenever the weather starts to get dreary and cold. This soup is one of my favorites to make since it comes together quick and is full of flavor. The orange adds a nice light zing while the rosemary gives a nice warming flavor.

The soup is so creamy on its own without any thickener or cream. Its so easy and quick to make too and I love to serve it with crusty sourdough bread.

Butternut Squash Soup with Orange and Rosemary
adapted from Cooking by Chic Simple

Serves 8

1 tbsp olive oil
1 sweet onion, chopped
1 butternut squash, peeled, seeded and roughly chopped
1 tsp dried rosemary
4 c. vegetable stock
1/2 c. orange juice
2 tsp orange zest
salt and pepper

Sourdough bread, toasted, if desired

1. Heat oil in a large stock pot over medium heat. Add onion and saute until just beginning to turn golden, about 5 minutes. Add the remaining ingredients, raise the heat to high and bring to a boil. Reduce heat to low and simmer for about 25 minutes until squash is tender.
2. Let the soup cool slightly, then puree in a blender. Return to pan and keep heated until ready to serve, with sourdough bread if desired.


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