Roasted Butternut Squash Soup
This recipe was inspired by an episode of Queer Eye where Antoni made a delicious butternut squash soup, I’ve tried to re-create it here!
Servings Prep Time
5servings 5minutes
Cook Time
Servings Prep Time
5servings 5minutes
Cook Time
  • 1 butternut squashpeeled, seeded, and cubed
  • 1 onionchopped
  • 4stalks celerychopped
  • 5cloves garlicpeeled
  • 2tbsp Frescolio Rosemary Infused EVOOplus more to drizzle
  • 4cups brothveggie or chicken
  • 1/4cup heavy cream(omit for vegan)
  • saltto taste
  • pepperto taste
  1. Preheat oven to 400 F. Line a large baking sheet with parchment paper or tinfoil.
  2. Place the chopped squash, onion, celery, and garlic cloves in a large bowl and toss with Rosemary EVOO. Sprinkle with salt and pepper.
  3. Arrange veggies on the prepared baking sheet and roast for about 45 minutes, until the squash can be pierced easily with a fork and is nicely browned.
  4. Once the veggies are roasted, scoop them into a large pot and place on stove top at medium-high heat. Add broth and stir, letting the veggies infuse the broth with flavour, about 10 minutes.
  5. If you have an immersion blender, use it to blend the veggies and the broth together. If you have a stand-up blender, pour the veggies and broth into it and blend until smooth. Add your heavy cream and blend again until fully incorporated.
  6. Ladle soup into bowls and finish with a drizzle of Rosemary EVOO!
Recipe Notes

This recipe uses our Rosemary Infused EVOO. You could also try any of the following EVOOs for a different taste: