Roasted Butternut Squash Soup with Fried Rosemary

Name: Roasted Butternut Squash Soup with Fried Rosemary
Yield: Serves 4 to 6
Ingredients: 3- to 3½-pound butternut squash; 3 tablespoons extra virgin olive oil (1T. + 2T.); 1 teaspoon kosher salt (1/2 tsp. + 1/2 tsp.), plus more to taste; 1/4 teaspoon freshly ground black pepper, plus more to taste; 1 large yellow onion, sliced; 5 to 6 cups water or less-sodium chicken broth; for the fried rosemary leaves: (totally optional but worth it!); 2 tablespoons e.v. olive oil; 2 tablespoons fresh rosemary leaves

Active Time: 15 minutes Total Time: 1 hour Serves: Serves 4 to 6

Vegan Gluten Free

Roasted Butternut Squash Soup with Fried Rosemary

Ingredients

3- to 3½-pound butternut squash
3 tablespoons extra virgin olive oil (1T. + 2T.)
1 teaspoon kosher salt (1/2 tsp. + 1/2 tsp.), plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 large yellow onion, sliced
5 to 6 cups water or less-sodium chicken broth
for the fried rosemary leaves: (totally optional but worth it!)
2 tablespoons e.v. olive oil
2 tablespoons fresh rosemary leaves

Instructions

Heat the oven (with the oven rack in the middle) to 425°F.

First, we’re going to cut the squash lengthwise in half (this is the hardest part): To do so, put the squash on a large cutting board. Firmly hold one end of the squash and insert the tip of your chef’s knife through the middle until it touches the cutting board. Then, pull the knife down through the squash until it hits the cutting board and cuts through the squash. Repeat on the other side. The two halves should fall away from each other.

Place the halves on a rimmed sheet pan. Drizzle the cut sides with 1 tablespoon of the oil and rub to coat. Sprinkle with 1/2 teaspoon of the salt (1/4 teaspoon on each) and 1/4 teaspoon of the pepper (6 turns over each). Turn the halves cut-side-down and roast until tender and can be easily with a paring knife, 40 to 50 minutes.

Meanwhile, slice the onion into half moons. Put a large pot on the stove and turn the heat on to medium. Add the remaining 2 tablespoons oil and heat until it shimmers (about 1 minute). Stir in the onion and 1/2 teaspoon of the salt, then cover with a lid. Cook, stirring occasionally, for 5 minutes. Remove the lid and cook, stirring often, until tender and light golden brown, about 5 minutes more.

Once the squash is tender, scoop out and discard the seeds. Scoop the flesh into the pot with the onion; discard the skins. Return the pot to medium-high heat and add 5 cups of the water. Bring to a boil.

Remove the pot from the heat and puree the soup. You can use a handheld blender (shown) or a regular blender (you’ll have to do it in batches). If the soup is too thick, add up to 1 cup of water. Taste for seasoning- you’ll most likely want to add more salt and pepper.

If you’re feeling adventurous, fry some rosemary leaves to top off the soup: Place a small skillet on the stove and turn the heat on to medium. Add the oil and heat until it shimmers (about 1 minute). Add the rosemary and cook until crisp (it stops sizzling at this point), about 30 seconds. Lift the leaves out with tongs onto a paper towel-lined plate. Sprinkle over each bowl of soup.

step by step

/01/

To cut the squash in half, first, firmly hold one end of the squash and insert the tip of your chef’s knife through the middle until it touches the cutting board.

/02/

Then, pull the knife down through the squash until it hits the cutting board and cuts through the squash.

/03/

Repeat on the other side.

/04/

The two halves should fall away from each other. Place the halves on a rimmed sheet pan.

/05/

Drizzle the cut sides with 1T. of the oil and rub to coat. Sprinkle with 1/2 tsp. of the salt (1/4 tsp. over each) and 1/4 tsp. of the pepper (6 turns over each).