Carrots and Butternut Squash Soup with Rosemary

Carrots & Butternut Squash Soup with Rosemary:

Ingredients:

  • 1 box of cut butternut squash. About 4 cups.
  • 2 cups chopped carrots
  • 2 tbsp Olive oil
  • 1 medium onion chopped
  • 4 cloves garlic crushed
  • 2 Rosemary sprigs
  • Salt and pepper
  • 1 carton vegetable broth or 5 cups broth

Directions:

In a pot heat 2 tbsp olive oil. Add garlic and onions and sauté until translucent. Add carrots and butternut squash, salt and pepper and stir. Add 2 cups water and place rosemary sprigs on top of vegetable mixture and cook covered for 15-20 minutes until vegetables are tender. Add 1 carton vegetable broth and cook for additional 5 minutes.

IMG_3898

Take out the rosemary sprigs and discard. At this point the soup is ready if you want a chunky vegetable soup. Or blend soup into a creamy consistency with a hand blender. Serve topped with extra black pepper and drizzle of olive oil.

 

 

6 thoughts on “Carrots and Butternut Squash Soup with Rosemary”

  1. Your Carrots and Butternut Squash Soup looks good and appetizing. I make this soup a lot and use ginger in place of garlic.
    I add variety of dried herbs for garnish.Will try your recipe and thanks for another post. 😊 Devi

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s