Best 4 Rosemary Cinnamon Roasted Butternut Squash Soup Recipes

Welcome to the ultimate culinary adventure, where we will embark on a journey to discover the best roasted butternut squash soup recipe infused with the enchanting aromas of rosemary and cinnamon. This creamy, velvety, and flavorful soup is a testament to the harmonious blend of sweet and savory flavors, making it an irresistible treat for any palate. Get ready to tantalize your taste buds as we uncover the secrets behind creating an exceptional rosemary cinnamon roasted butternut squash soup that will leave you craving more.

Here are our top 4 tried and tested recipes!

ROSEMARY ROASTED BUTTERNUT SQUASH

Rosemary Roasted Butternut Squash image

Butternut squash is a staple in my house during the fall months. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken.

Provided by Kristin Licavoli

Categories Side Dish Vegetables Squash

Time 1h5m

Yield 6

Number Of Ingredients 6

Ingredients

1 butternut squash, peeled and cubed
2 cloves garlic, minced
2 sprigs fresh rosemary, finely chopped
2 tablespoons olive oil, or more to taste
sea salt to taste
ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.

Nutrition Facts : Calories 135.8 calories, Carbohydrate 24.8 g, Fat 4.7 g, Fiber 4.3 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 62.1 mg, Sugar 4.6 g

ROSEMARY BUTTERNUT SQUASH SOUP

Rosemary Butternut Squash Soup image

Warm autumn colors for a year-round soup! Something served at the White House- recipe from the Junior League of Washington.

Provided by alijen

Categories Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 large butternut squash
1 tablespoon vegetable oil
6 cups chicken broth
1 tablespoon finely chopped rosemary
2 teaspoons grated orange zest
salt and pepper, to taste
2 tablespoons sour cream
2 tablespoons heavy cream, optional

Steps:

Cut each butternut squash in half Peel, seed, and scoop out the fibers Coat inside with vegetable oil and place face-down on a baking sheet Roast at 375 for 25 minutes (until tender) Transfer both to a large pot (8 quarts) and add chicken broth, rosemary, and orange zest Bring to boil over medium-high heat Reduce heat and simmer for 30 minutes Transfer to a food processor or blender and process until smooth Season with salt and pepper Return to pot to keep warm or transfer to bowls (best served hot!) Combine sour cream and heavy cream in mixing bowl.
Decoratively swirl a small amount of cream mixture into soups as a garnish.
Or, garnish with rosemary sprigs.

Nutrition Facts : Calories 434.4, Fat 10.2, SaturatedFat 3.7, Cholesterol 12.9, Sodium 1178.2, Carbohydrate 81.8, Fiber 13.8, Sugar 16, Protein 14.4

SIMPLE ROASTED BUTTERNUT SQUASH CINNAMON SOUP

Simple Roasted Butternut Squash Cinnamon Soup image

Make and share this Simple Roasted Butternut Squash Cinnamon Soup recipe from Food.com.

Provided by Liza at Food.com

Categories Vegetable

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup butter
1 large onion, chopped
4 garlic cloves, chopped
1 large butternut squash (at least 2 1/2 lbs)
1/4-1/2 cup heavy cream or 1/4-1/2 cup half-and-half
1 tablespoon fresh ginger, minced
5 cups chicken broth
1 -2 pinch cinnamon
salt
pepper
sour cream, to garnish

Steps:

Roast the butternut squash, flesh side down onto a lightly oiled roasting pan for 40 to 45 minutes in a 425 degree oven.
In the mean time, sautee the onion, ginger, and garlic in butter until soft.
Add the broth, simmer for ten minutes.
Add pulp from the butternut squash (that you've scooped out).
Puree in a food processor or blender (or I use a mixing wand right in the pot).
Return to pan.
Add cream, salt, pepper, and a pinch or 2 of cinnamon.
Simmer until heated through.

Nutrition Facts : Calories 150.3, Fat 7.7, SaturatedFat 4.5, Cholesterol 20.4, Sodium 422.4, Carbohydrate 18.5, Fiber 3, Sugar 4, Protein 4.2

ROSEMARY-CINNAMON ROASTED BUTTERNUT SQUASH SOUP

Rosemary-Cinnamon Roasted Butternut Squash Soup image

If you have rosemary in your garden, you know just how fast it grows! Snip a half dozen sprigs to lay underneath cubed, seasoned butternut squash before roasting in your oven for an infusion of intense flavor in this sweet, yet savory soup.

Provided by LazyFoodieGirl

Categories Swanson®

Time 50m

Yield 6

Number Of Ingredients 8

Ingredients

1 ounce fresh rosemary sprigs
4 tablespoons butter, melted
1 (3 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes
½ cup brown sugar, packed
2 teaspoons ground cinnamon
2 teaspoons salt
½ teaspoon black pepper
2 cups Swanson® Unsalted Chicken Broth

Steps:

Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper, and spread the rosemary sprigs on the baking sheet in a single layer.
Place squash cubes in a large bowl. Toss with melted butter until evenly coated. Add brown sugar, ground cinnamon, salt, and pepper and toss again to coat evenly. Arrange the squash cubes evenly over the rosemary sprigs on prepared baking sheet.
Roast in preheated oven until squash is tender, about 25 minutes.
Remove rosemary sprigs with tongs, and any stray pieces of rosemary.
Lift parchment paper and slide roasted squash pieces into 3-quart pot. Add Swanson® Unsalted Chicken Broth and bring to a boil. Remove pot from heat.
Using an immersion (or regular) blender, blend the squash mixture until smooth.

Nutrition Facts : Calories 253.2 calories, Carbohydrate 46.6 g, Cholesterol 20.4 mg, Fat 8.2 g, Fiber 5.7 g, Protein 3.2 g, SaturatedFat 5 g, Sodium 860.3 mg, Sugar 22.8 g

Tips:

To enhance the flavor of the butternut squash soup, use fresh herbs like rosemary and cinnamon. These herbs will add a delightful aromatic touch to the soup.
For a creamy and smooth texture, blend the soup until it reaches your desired consistency. You can use an immersion blender or a regular blender for this purpose.
Feel free to adjust the amount of vegetable broth according to your preferred soup thickness. If you like a thicker consistency, use less broth. For a thinner soup, add more broth.
Experiment with different spices and seasonings to create a unique flavor profile for your soup. Some popular options include garlic, ginger, paprika, and cumin.
Roasted butternut squash is a versatile ingredient that can be incorporated into various dishes. Try using it in salads, pasta dishes, risottos, and even desserts.

Conclusion:

Rosemary-cinnamon roasted butternut squash soup is a delightful culinary creation that combines the natural sweetness of butternut squash with the aromatic flavors of rosemary and cinnamon. It's a perfect soup for a cozy autumn or winter meal, offering both warmth and nourishment. Whether you serve it as a starter or a main course, this soup is sure to impress your family and friends. So, gather your ingredients, fire up your oven, and embark on a culinary journey that will tantalize your taste buds. Happy cooking!