Wild Rosemary Butternut Squash Soup

November 14, 2017




1 Tablespoon Wild Rosemary Olive Oil (plus more for garnish)

1 yellow onion, chopped

2 inch ginger, peeled and chopped

4 cloves garlic, pressed or diced

6 cups butternut squash, peeled and diced

3 Thyme Sprigs

6 cups chicken broth

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon black pepper

1/2 teaspoon rosemary

1 cup heavy cream

Goat cheese for garnish




Heat a large pot over medium-high heat. Drizzle in olive oil. Add onion, ginger, and garlic. Cook until the onion starts to turn translucent, 2-3 minutes. Add squash, thyme, and broth and bring to a boil. Stir in cinnamon, nutmeg, pepper, and rosemary. Reduce heat and simmer uncovered stirring occasionally until squash is tender, about 20-30 minutes.


Discard thyme. Using an immersion blender, puree soup until smooth. (May also be added in small batches to a stand blender). Stir in heavy cream and heat through.


Add goat cheese to top of soup. Drizzle soup with small amount of Wild Rosemary olive oil if desired. 

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