Butternut Squash soup is an old favorite – with a twist of rosemary adds a wonderful flavor


We LOVE butternut squash soup but I tried something different this season and it worked out really well! Hope you like it!


  •  2 lbs of butternut squash cut in half
  • 4 Tbsp of olive oil
  • 4 sprigs of rosemary
  • 1 onion chopped
  • 1 clove of garlic crushed
  • 2 pints of Better than Bouillon Vegetable stock ( for vegetarian) or Chicken stock
  • 2 Tbsp of chopped chives
  • 4 Tbsp of Non Fat Plain Yogurt



  1. Cut the squash in half and place into a roasting pan 
  2. Drizzle 2 Tbsp of Olive Oil over the squash and then place a rosemary sprig onto each one
  3. Roast at 400 Degrees C until soft and slightly caramelized – remove the rosemary and discard and skin and seed the squash preserving the flesh of the vegetable.
  4. Heat the oil in a large frying pan and saute first the garlic and then the onion until translucent.
  5. Add the squash, stock and seasoning to taste.
  6. Bring to a boil then simmer for about 10 minutes
  7. Puree in a blender or Cuisinart and test for seasoning again ( salt particularly)
  8. Serve in bowls with a dollop of yogurt with chives sprinkled over. YUM!butternut-squash-roasting-with-rosemary butternut-squashButtternutfrying-onions-to-make-soup



About Grandma

I have reinvented myself many times during my life -teacher, lawyer, business woman, CEO, Entrepreneur, Board member, Professor, Mom, Wife, Farmer, Chef, Musician, Author and now my best role of all - Grandma to multiple grandchildren, grandnephews and nieces worldwide.
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