Butternut Squash is harvested in late fall and should be available at farmer’s markets through early winter. It’s a delicious and versatile vegetable and is especially flavorful roasted or made into soup.
In this recipe you’ll enjoy the squash blended into a soup and it’s seeds toasted and tossed with fresh rosemary as a flavorful and nutrient-packed garnish.
Squash soup for you
Soup is not only comforting, but also hydrating and nourishing. Butternut squash is an excellent source of Vitamin A and carotenoids that have been shown to protect against heart disease. Because of its high antioxidant levels, it also has anti-inflammatory effects.
Squash soup for people
Squash is ideal for companion planting with beans and corn, it’s one of the “three sisters” planted by native people of the Americas. The broad squash leaves shade out weeds, which also makes it easier to grow and care for. Seek out local organic squash to support farmers in your region.
Squash soup for the planet
Soup is a wonderful meal that is warming, healthy, and environmentally-friendly. By cooking once and enjoying 2 or 3 meals from one pot, you’ll use less cooking fuel in addition to saving time. Most winter squash will keep for a month or two after harvest, which means you can stock up before your farmer’s market closes for the season and enjoy local squash for most of the winter.
Read on for the recipe.
Butternut Squash Soup with Rosemary-Toasted Seeds
Ingredients 1 medium butternut squash (about 4 cups, cubed) 1 tablespoon olive oil 1 large onion, chopped 3 cloves garlic, minced 1 bay leaf 3 cups vegetable broth 1 tablespoon fresh rosemary, roughly chopped sea salt, to taste
Cut butternut squash in half lengthwise and scoop out seeds. Separate seeds from pulp, rinse seeds in cool water, and set aside.
Peel squash and cut into 1-inch pieces.
Heat olive oil in a large pot over medium heat.
Add onion to the pot and cook for 5 minutes, stirring occasionally. Then, add garlic and stir for 30 seconds.
Add butternut squash cubes, bay leaf, and vegetable broth and bring to a boil. Reduce heat to a simmer and cook for about 15 minutes, or until the squash is tender.
While the soup is cooking, heat a small frying pan over medium heat. Add the reserved squash seeds and stir frequently. When seeds begin to pop, add chopped rosemary and a pinch of sea salt and stir for 2 minutes. Remove from heat and set aside.
Puree the soup using an immersion blender or a standard blender and blend until smooth. Adjust seasoning to taste.