Best 2 Rosemary Cinnamon Roasted Butternut Squash Soup Recipes

Indulge in a symphony of flavors with our delectable Rosemary-Cinnamon Roasted Butternut Squash Soup. This creamy, comforting soup is a culinary masterpiece that combines the natural sweetness of butternut squash with the aromatic warmth of rosemary and cinnamon. Each spoonful promises a harmonious blend of flavors, textures, and aromas that will tantalize your taste buds and leave you craving more. Our recipe collection offers a variety of options to cater to different dietary preferences, including a classic version, a vegan alternative, and a slow cooker variation for added convenience. Whether you're a seasoned chef or a home cooking enthusiast, these recipes will guide you through the process of creating this butternut squash soup perfection.

Let's cook with our recipes!

ROASTED BUTTERNUT SQUASH SOUP

Roasted Butternut Squash Soup image

Here's a rich soup for an autumn day--winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander.

Provided by Progresso

Categories Trusted Brands: Recipes and Tips Progresso®

Time 1h

Yield 4

Number Of Ingredients 15

Ingredients

2 tablespoons butter
2 cups raw winter squash (butternut, hubbard, acorn)
Salt and pepper
2 tablespoons extra-virgin olive oil
½ cup diced onion (1/4-inch)
¼ cup diced celery (1/4-inch)
¼ cup diced carrot (1/4-inch)
1 cinnamon stick
Sea salt and freshly ground pepper
1 (32 ounce) carton Progresso® chicken broth
½ teaspoon ground toasted coriander
Roasted Winter Squash (above)
½ cup half-and-half, if desired*
2 tablespoons toasted pumpkin seeds
½ cup Progresso® plain Panko crispy bread crumbs, toasted light brown in saute pan over medium heat

Steps:

To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.

Nutrition Facts : Calories 350.3 calories, Carbohydrate 29.9 g, Cholesterol 26.5 mg, Fat 22.7 g, Fiber 2.3 g, Protein 7.8 g, SaturatedFat 7.2 g, Sodium 1387.9 mg, Sugar 2.7 g

ROSEMARY-CINNAMON ROASTED BUTTERNUT SQUASH SOUP

Rosemary-Cinnamon Roasted Butternut Squash Soup image

If you have rosemary in your garden, you know just how fast it grows! Snip a half dozen sprigs to lay underneath cubed, seasoned butternut squash before roasting in your oven for an infusion of intense flavor in this sweet, yet savory soup.

Provided by LazyFoodieGirl

Categories Swanson®

Time 50m

Yield 6

Number Of Ingredients 8

Ingredients

1 ounce fresh rosemary sprigs
4 tablespoons butter, melted
1 (3 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes
½ cup brown sugar, packed
2 teaspoons ground cinnamon
2 teaspoons salt
½ teaspoon black pepper
2 cups Swanson® Unsalted Chicken Broth

Steps:

Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper, and spread the rosemary sprigs on the baking sheet in a single layer.
Place squash cubes in a large bowl. Toss with melted butter until evenly coated. Add brown sugar, ground cinnamon, salt, and pepper and toss again to coat evenly. Arrange the squash cubes evenly over the rosemary sprigs on prepared baking sheet.
Roast in preheated oven until squash is tender, about 25 minutes.
Remove rosemary sprigs with tongs, and any stray pieces of rosemary.
Lift parchment paper and slide roasted squash pieces into 3-quart pot. Add Swanson® Unsalted Chicken Broth and bring to a boil. Remove pot from heat.
Using an immersion (or regular) blender, blend the squash mixture until smooth.

Nutrition Facts : Calories 253.2 calories, Carbohydrate 46.6 g, Cholesterol 20.4 mg, Fat 8.2 g, Fiber 5.7 g, Protein 3.2 g, SaturatedFat 5 g, Sodium 860.3 mg, Sugar 22.8 g

Tips:

Choose ripe and firm butternut squash for the best flavor and texture.
Pierce the squash several times with a fork before roasting to allow steam to escape.
Roast the squash until it is tender and slightly caramelized.
Use a high-powered blender or food processor to puree the soup until it is smooth and creamy.
Season the soup to taste with salt, pepper, and additional spices, such as cinnamon, nutmeg, or ginger.
Garnish the soup with fresh herbs, such as rosemary, thyme, or sage.

Conclusion:

Roasted butternut squash soup is a delicious and versatile dish that can be enjoyed as a starter, main course, or side dish. It is also a great way to use up leftover squash. With its creamy texture, sweet flavor, and warm spices, this soup is sure to become a fall favorite.