Sorry friends its another Butternut Squash recipe but what did you expect me to do with the bottoms of those squashes from those delicious noodles! My husband tells me soup does not make a meal but we can both agree that this butternut squash soup and rosemary bread recipe does indeed make a hearty meal.
The combination of the two recipes is so elegant we thought it would be fun to serve in our china tea cups for a new years eve cocktail party. Our friends just loved the savory combination of the soup and bread, and serving on our china just made the meal extra special.
Easy and Hearty Butternut Squash Soup
2 butternut squashes
32oz chicken broth low sodium
1 tbsp olive oil
1 medium onion
4 oz reduced fat cream cheese
1 tsp dried ground thyme
1 tsp dried sage
2 tsp salt
1 tsp pepper
Preheat the oven to 400 degrees. Microwave each butternut squash for 1 minute, then peel, remove seeds, and cube into 1 inch pieces. Place butternut squash cubes on a baking sheet with olive oil, salt and pepper. Roast for 15 minutes or until cubes are soft. While the butternut squash is roasting heat a large pot over medium heat with olive oil. When oil is hot add the onions and cook until translucent. Add the cooked squash and chicken broth to pot with onions and simmer for 15 minutes. Then use an immersion blender to blend the squash till smooth. Add the cream cheese, thyme, sage salt and pepper. Blend all ingredients till smooth with the immersion blender. Taste to ensure enough seasoning and serve with rosemary focaccia bread.
We were inspired by the Pioneer Woman to use the leftover rosemary from our rosemary skewers for focaccia bread. The bread is very sticky so we recommend adding extra flour than the recipe calls for. Enjoy!