It’s April and it’s still freezing. Come on weather! Pull your socks up, and get a bit more spring-like – in the meantime, here’s another soup to warm the [figurative and vegetarian] cockles.
I not a big fan of butternut squashes, but since one arrived in this week’s veg box, it just had to feature in my soup choice. However, this combination of squash with rosemary was capable of changing even my opinion on the humble squash. The resulting soup is silky, herby, punchy and (in my opinion) transforms squash into a wonder ingredient! Top with these rather addictive rosemary roasted salted pumpkin seeds and feel the warmth.
Silky Squash and Rosemary Soup (dairy-free, egg-free, nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)
serves 4
- 1 tbsp olive oil
- 1 onion, chopped
- 2 sticks of celery, peeled and chopped
- 2 carrots, peeled and chopped
- 2 sprigs of rosemary
- 1 butternut squash, peeled, seeded and chopped
- 750 ml vegetable stock
- salt and pepper
– Saute the onion, carrot and celery in the oil until softened but not browned
– Add the squash and rosemary and stir well.
– Pour in the stock and simmer for 15-20 minutes until the squash is cooked through.
– Remove the woody rosemary stalks and liquidize.
– Taste and adjust the seasoning.
– Serve scattered with rosemary roasted pumpkin seeds and sliced spring onions.
Rosemary Roasted Pumpkin Seeds (dairy-free, egg-free, nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)
makes plenty!
- 1 cup pumpkin seeds
- 1 tsp finely chopped rosemary,
- 1/2 tsp salt (or less)
- 1 tbsp olive oil
– Preheat the oven to 180 degrees Centigrade/Gas Mark 4
– Toss together all the ingredients and scatter on a baking tray.
– Roast for 10-15 minutes, until starting to turn golden.
– Cool
Share this:
- Click to share on Twitter (Opens in new window)
- Click to share on Facebook (Opens in new window)
- Click to share on Reddit (Opens in new window)
- Click to print (Opens in new window)
- Click to share on WhatsApp (Opens in new window)
- Click to email a link to a friend (Opens in new window)
- Click to share on Tumblr (Opens in new window)
- Click to share on Pinterest (Opens in new window)
- Click to share on LinkedIn (Opens in new window)
10 Responses
Sounds Yummy! I can’t wait to try it.
Make sure you do the seeds, they make all the difference!
I made it today and do love the seeds. I didn’t have rosemary so used a spice blend and it was yummy!
Fantastic! So pleased you liked it (and the seeds) 🙂
I would love a bowl of this right now! More rain and snow today! Pepitas are my favorite!
You must be seriously fed up with snow – we’ve just got cold and rain! Come on spring, we miss you! 🙂
It’s gotta be just around the corner, but the dang wind is blowing all the blossoms off the trees so it’s hard to tell :/
It’s been so cold all winter we haven’t even got any blossom yet!
Cannot beat a good soup! And this looks ace. Thanks for posting 🙂
Smooth soup and crunchy, toasty seeds was a great combo 🙂