simple rosemary & butternut squash soup
So, how are you coping with the season change so far?
I just go into baking & cooking mode. So much that I made the pumpkin scones this morning (the proof is here). And also, a super simple butternut squash soup that's about to be shared RIGHT NOW!
But before we get to it, how do we make soup simple (like the title implies)?
- Stick to natural flavoring ingredients. We're talking herbs, spices, and broths to add a ton of flavour.
- Think 'less is more' is a good thing. Trust me when I say I've overcomplicated plenty of meals, but keeping things simple isn't always bad. Sometimes it turns out even better.
- Pair ingredients/flavours you know complement each other. This not only will help keep those ingredients down, but your tastebuds will thank you.
And now, let me share with you the soup that won't make you a slave to the kitchen:
ROSEMARY & BUTTERNUT SQUASH SOUP
Makes: 8-10 cups // Serves: 4-5
- 1-2 garlic cloves, minced
- 1 medium cooking onion, diced
- 2 carrots, diced
- 1-2 celery stalks, diced
- 4-5 cups butternut squash, cubed (peeled and deseeded)
- 4 cups veggie broth
- 1-2 fresh sprigs of rosemary (or dip of a toothpick to 1 drop rosemary essential oil)
- 1 large bay leaf
- salt and pepper, to taste
- In a large pot, over medium heat, add a splash of olive oil, then add in: garlic, onion, carrots, and celery. Sauté a few minutes until veggies are soft.
- Next, add in remaining ingredients (squash, rosemary, bay leaf, and broth -- but hold the salt and pepper until the end).
- Bring to a boil, reduce heat, then cover and simmer until squash is tender and can be easily pierced with a fork.
- Remove bay leaf and rosemary stalk, and puree soup until smooth. Add salt and pepper now, to taste.
Let me know if you give this soup a try and if it was simple after all ;)
Download the pretty graphic version instead: