Roasted Squash Soup with Rosemary Oil

Name: Roasted Squash Soup with Rosemary Oil
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 1 large Butternut squash (about 3 lbs, halved and seeded); 5 tbsp Extra virgin olive oil (divided); 1 large Yellow onion (diced); 4 cloves Garlic (minced); 3 sprigs Fresh rosemary (leaves stripped); 4 cups Vegetable broth; 1 tbsp Maple syrup (optional, to balance); 1.5 tsp Salt; 0.5 tsp Black pepper; 0.125 tsp Cayenne (optional); 0.25 cup Pumpkin seeds (for garnish)

Silky roasted butternut squash soup with rosemary-infused olive oil and toasted seeds. Autumn comfort at its best.

vegetarian vegan gluten free dairy free

More Recipes

Prep 15 min

Cook 50 min

Total 1h 5m

Servings 6

Difficulty Easy

Ingredients

Instructions

Preheat oven to 200°C / 400°F. Brush cut sides of squash with 1 tbsp olive oil and season with salt. Place cut-side down on a sheet pan.
Roast 40-45 minutes until very tender when pierced. Let cool slightly, then scoop out flesh.

Tip: Roasting instead of boiling concentrates flavor and adds sweetness.
While squash roasts, make rosemary oil: Warm 2 tbsp olive oil with rosemary leaves over low heat for 10 minutes. Strain and reserve.
Toast pumpkin seeds in a dry pan over medium heat until they pop and turn golden, about 3 minutes. Set aside.
Heat remaining 2 tbsp olive oil in a large pot over medium heat. Add onion and cook 6-8 minutes until softened.
Add garlic and cook 1 minute.
Add roasted squash flesh, broth, salt, pepper, and cayenne if using. Bring to a simmer.
Blend until completely smooth using an immersion blender or regular blender.
Return to heat. Add maple syrup if needed to balance. Taste and adjust seasoning.
Ladle into bowls. Drizzle with rosemary oil and scatter toasted pumpkin seeds.

Storage & Meal Prep

Keeps for up to 5 days in the refrigerator and freezes beautifully for up to 3 months. Make the rosemary oil fresh each time you serve. Reheat gently on the stovetop.

Variations

Curried Squash Soup: Add 1 tbsp curry powder and a can of coconut milk for a warming, spiced variation.
Squash Soup with Sage Brown Butter: Replace the rosemary oil with brown butter and fried sage leaves for an Italian autumn classic.
Squash and Apple Soup: Add 2 peeled, diced apples to the roasting pan for a subtly sweet variation.

FAQ

Why roast squash before making soup?

Roasting caramelizes the natural sugars in butternut squash, creating a deeper, sweeter, more complex flavor that boiling can't achieve. It also concentrates the squash's flavor by driving off excess moisture.

Can you freeze butternut squash soup?

Yes—squash soup freezes beautifully for up to 3 months. It reheats perfectly with no texture loss. Make a double batch and freeze portions for easy weeknight meals.

What goes well with butternut squash soup?

Crusty bread, a green salad, or a grain salad make perfect accompaniments. Top the soup with toasted pumpkin seeds, a drizzle of herb oil, or a swirl of yogurt.

The Story Behind This Dish

Butternut squash soup reaches its peak when the squash is roasted, not boiled. The caramelization adds depth and sweetness that boiling simply can’t replicate.

The rosemary oil is optional but transforms good soup into something special. The earthy, piney notes against sweet squash create a perfect autumn balance.