Rosemary Butternut Squash Soup

This soup is the winterized version of my favourite summer squash soup (I’ll be sure to post that one as soon as summer squash are in season).  It’s quick and easy to throw together and you can substitute the butternut for any winter squash you prefer.

Makes three-five 2 cup servings

1 Tbsp butter or olive oil

3 garlic cloves, chopped

2 tsp fresh rosemary, chopped

2 ½ lbs butternut squash, chopped

2 large carrots, chopped

4 cups vegetable stock

In a large stock pot, over medium heat sauté garlic in the butter until it just starts to turn light brown.  Add rosemary and cook, stirring for 1 minute.  Add squash, carrots, and veggie stock.  Bring to a boil. Reduce heat and simmer covered until squash is easily pierced with a fork.  Remove from heat and cool for a few minutes.  Puree soup in a blender to desired consistency.  Be very careful as the soup will be hot.  You may need to do this in 2 or more batches depending on the size of your blender. Season with a little salt and pepper (optional) and enjoy.

This soup reheats wonderfully.  Quite often on Sundays I will make up a batch to take to work for the week’s lunches.  Sometimes I’ll add a dash of hot sauce to spice it up.

Update:  I forgot to mention that this soup will be a little on the thick side...which is how i like it.  If you desire less thickness just add another cup or so of veggie stock.

This post is a part of Fight Back Friday February 11, 2011