Butternut Squash Soup with Rosemary

Butternut squash soup is a favourite of mine, and the addition of fresh rosemary gives this soup an extra dimension of taste.  

Some recipes require you to roast the butternut squash first, but I think this is unnecessary.  Soup is such a handy thing to have in the fridge, and I make a batch every few days, so there is always a bowl full on had for my lunch!  Healthy and a great way to get your 5 a day!


1 medium butternut squash
2 tbsp olive oil
2 large carrots
1 large red onion
1-liter vegetable stock
3 sprigs fresh rosemary

salt and freshly milled pepper

Chopped parsley (optional)

What to do:

1. Peel and deseed the butternut squash and chop into even sized cubes.  Peel the onion and chop roughly, and peel and slice the carrots.

2. Warm a large saucepan and add the olive oil. Add the prepared onion, butternut squash and carrots,  and stir to get a good coating of the olive oil, put on a lid and let the vegetables sweat for about 5 to 10 minutes, or until softened, stirring occasionally.

3. Add the vegetable stock and rosemary sprigs, and allow to simmer for about 30 minutes.

4. Remove the Cooked rosemary sprigs. Using a blender or food processor, blend the soup until smooth. If the soup is too thick, add a bit of water or milk for a creamy texture.

5. Season with salt and pepper.

Serve in bowls, garnished with some chopped parsley (optional) and serve with some crusty bread and enjoy!

 TIP: This soup is also great combined with sweet potato.  Omit the carrot and replace with sweet potato for a richer slightly sweeter soup.

Written by:  Sally Lock

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Sally Lock

I have been writing blogs and features for some years, specialising in recipes and all things related to food. Previously, I wrote for an environmentally friendly garden website, and have been a recipe advisor for Womans Journal. Mother of three and the ultimate multi-tasker, I am also the Creative Director for Silversurfers and manage all our social media too.

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