Butternut Squash Soup

This creamy soup is the perfect start to an autumn meal. The addition of rosemary creates a fragrant, unexpected touch.

Butternut Squash Soup

Recipe by Food Stylist, Janine Kalesis



  • 3 cups butternut squash, peeled & diced
  • 1 cup white onion, diced small
  • 2 cups chicken stock
  • 2 tablespoons extra virgin olive oil
  • 2 sprigs of rosemary, plus more for garnish
  • Salt & pepper to taste


  • Heat a large sauté pan on medium. Add 1 tablespoon of oil, diced onion, and rosemary. Season with salt and cook until the onion is translucent about 5 minutes.
  • Remove onion and rosemary from the pan and set aside.
  • To the same pan add 1 cup chicken stock, diced butternut squash, and salt. Cover and cook on medium high heat until fork tender, about 7 minutes.
  • Add onions and butternut squash in batches to the blender. Add the remaining stock to thin out the consistency. Add the remaining olive oil and purée until smooth.
  • Season with salt and pepper. Garnish with a sprig of rosemary.