It’s the middle of fall and I think we all enjoyed a fair share of all kind of pumpkin treats by this time. And we are not stopping yet, keep them coming! This recipe for Italian butternut squash soup takes a different approach on the regular pumpkin soup with adding rosemary, onion, tomatoes, and garlic.
This is an Italian family recipe from someone I once worked with. She scribbled it on a piece of her sandwich paper during our lunch break and I copied this recipe in my notebook years ago. However the main ingredients should be carrots instead of pumpkins, but carrots are always so not very sexy and never sounded appealing to me. It doesn’t need the genius to substitute one orange ingredient for another, yet it took me years…
italian butternut squash soup
For this recipe, you need a deep pan to catch all the flavorful juices. We want those veggies nicely roasted, but don’t need them crunchy. The beauty about this recipe is that it really takes just a few minutes to prepare. A little peeling and chopping and the soup cooks itself in the oven without further ado.
- 1 butternut squash, peeled, seeded and cubed (about 1¾ pounds)
- 10 Campari tomatoes (see notes)
- 1 red onion, peeled and quartered
- 2 garlic cloves, peeled
- 4 rosemary springs
- 3 Tbsp. olive oil
- 500 ml / 2 cups + 2 Tbsp. vegetable stock
- blue cheese, crumbled (skip if vegan)
- green onions
- salt and fresh ground black pepper
- Preheat your oven to 205 C /400 F.
- Layer the butternut squash, tomatoes, onion and garlic on a baking pan with a rim.
- Drizzle with olive oil and season with salt and pepper. Place the rosemary sprigs on top and roast for 60-70 minutes or until tender and brown around edges. Let slightly cool.
- Remove the rosemary sprigs and transfer the roasted vegetables with the juices to your blender. Add a few rosemary needles but not the woody stems. I usually add the needles of one spring and add more if necessary later.
- Pour in the vegetable stock and purée the soup until smooth. You might have to work in batches, depending on the size of your blender.
- Place the blended soup in a saucepan, reheat and season with salt and pepper to taste.
- Serve garnished with the crumbled blue cheese, fresh ground black pepper, and green onions.
For the original recipe swap carrots for the butternut squash and sage for the rosemary.