Monday, September 19, 2011

Rosemary Butternut Squash Soup - Secret Recipe Club

I don't know about you but I can't believe it's Secret Recipe Club time again. Another month has flown by. Fall is in the air here in Nebraska and the pumpkin farms are open for business.

When I received my Secret Recipe Club assigned blogger for the month, I clicked over on her site and read she'd just attended a Minnesota Twins game. Was she from Minnesota like my husband? I clicked around and found out she's not from Minnesota, she lives right here in Omaha.

Sarah of Biking and Baking is a med student and follows a plant based diet. Browsing through Sarah's recipes was a real learning experience for me. I ran across ingredients I wasn't familiar with like hemp seeds and lucuma powder. Lucuma powder is a raw, organic low glycemic sweetner.

I wanted to try and make one of Sarah's recipes without making too many substitutions. Sarah's Rosemary Butternut Squash soup was the perfect recipe. I had a Butternut Squash in the pantry from my CSA bag and Agave Nectar on the shelf. I used vegetable broth and no milk in my version. I'd intended to top mine with roasted pecans but forgot them in the oven and I didn't think burnt pecans were a good topping.

We love butternut squash soup at our house. Sarah's recipe is more savory than the recipes I normally follow. I love the addition of the smoky paprika, it adds a nice smoky touch to the soup. Thanks Sarah for a wonderful recipe for a fall soup!

Rosemary Butternut Soup
1 butternut squash
3 sprigs rosemary
olive oil
salt and pepper
2-3 cloves garlic
1.5 cup coconut milk (Sarah used the So Delicious drinkable kind, if you didn't have this she suggests soy or almond milk). I omitted the milk.
1.5 cup veggie broth
1 bay leaf
smoked paprika
drizzle agave
1/3 cup pecans, chopped

Preheat oven to 350. Slice squash in half, scoop out seeds. Peel garlic, rough chop onion. Place squash, onion, and garlic on a baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Bake until squash is soft, about 1 hour. You will need to remove the onion and garlic about half way through cooking time.
Place veggie broth, milk, an bay leaf in a stock pot. Bring to a simmer. Place onion and garlic in pot. Scoop squash flesh out of shell and place in pot. Whiz up with an immersion blender. Add a drizzle of agave and about a teaspoon of paprika, cinnamon, and cumin. Add about 2 teaspoons of dried basil and 1/2 teaspoon of oregano. Simmer together for about 5 minutes. Taste and adjust seasoning/sweetness.
Toast pecans. Serve soup with a sprinkle of pecans:).

I am linking this to Tasty Tuesday!


  1. This sounds great! I'm book marking it and will try it this fall:@)

  2. Looks delicious, more savory than sweet so I think we'd really like it! Great flavors.

  3. I can just imagine how good this must be...coconut milk and rosmary; wow!

  4. Coconut milk must give this soup such a nice dimension. I have only ever made it with a chicken broth base...time to branch out!!

  5. Yum, looks delicious. I love butternut squash soup. We make ours with poblanos.

  6. A perfect recipe for the butternut squashes that I just pulled from the garden, great SRC choice.

    If you haven't already, I'd love for you to check out my group "A" SRC recipe this month: Welsh Cakes.

    Cook Lisa Cook

  7. I just so happen to have 3 beautiful butternut squash sitting on my counter... will have to give this recipe a try. Great choice.

    I'm new to the SRC this month. I hope you'll stop by and pay me a visit.


  8. So glad you liked the soup:) How fun that a couple of Omaha-ans got paired up!

  9. I like the idea of a more savory butternut squash soup - great pick for SRC!

  10. Julie, I love a good soup, especially with croutons and this bowl of soup looks really good, ideal for the colder days ahead! Thanks for stopping by my blog earlier!

  11. This sounds very good. Sorry about the saffron :(

  12. That looks amazing, especially with the coconut milk in there. I'll need to hang on to that for my soup ideas.

  13. I love the SRC, because we get introduced to so many new blogs and ideas! Good for you to keep it close to the original recipe, and to try something new -- it does look delicious! Theresa

  14. Butternut squash soup always looks so creamy and velveety! I'm not sure if I like butternut squash or not but it sure looks pretty!!!

    Check out my SRC post for Molten Lava Cakes, if you like!

  15. Butternut squash is my favorite in any kind of recipe. This soup does have some wonderful flavors!

  16. Yum! Looks great -- I'm loving SRC, so many great new recipes to try!

  17. This soup is an absolutely beautiful color. I bet it really was delicious.

  18. Julie this soup look really delicious!! gloria

  19. It is so great to learn about new ingredients :)

  20. What a great combination of spices.

  21. I can't wait to start making soups this winter. YUM!

    Yeah, stopping by before I head to NYC, plane leaves in 2 hours. Thank you so much for being a part of the SRC with me.

    Here is what I posted this month: Pioneer Woman's Chicken Pot Pie

  22. A great mingling of superb flavors! I love butternut squash! Your soup looks fantastic.

  23. I am SO ready for bnut squash soup season! Adding in rosemary really is the perfect herb pairing!

  24. The secret recipe club is so much fun, even for the people who aren't participating! What a great way to discover a new blog.

  25. This is awesome.. I LOVE IT…Found ya on hop and officially following ya with smiles..Hope you get a sec to stop in & say hello..:)) I have a fall inspired blog party going on and would LOVE for you to link this awesome piece to it today ) TY


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