Rosemary White Chocolate Butternut Soup
Author: Matthew Goods
Rosemary White Chocolate Butternut Soup Recipe. If you're dreaming of a white Christmas, this flavorful soup will make your day merry and bright.
Prep time:
Cook time:
Total time:
Yield: 4
Calories: - calories
Fat: - grams fat
Fat: - grams fat
Ingredients
- 3 cups butternut squash (cubed)
- 3 tbsp garlic-infused olive oil (divided)
- 1 large yellow onion (peeled and chopped)
- 2 large cloves garlic (peeled and chopped)
- 1 bay leaf
- A small spring of fresh rosemary (finely chopped)
- 3 cups vegetable broth
- 1–1½ ounces good-quality white chocolate with sea salt (chopped)
- ½ -1 cup half and half
- 1 cup Swiss cheese (shredded)
- Bacon (cooked crisp and crumbled, to garnish)
- Roasted butternut seeds (to garnish)
Method
- Preheat the main oven to 350 degrees F.
- On a baking sheet, toss the butternut squash with 2 tablespoons of garlic-infused oil. Roast in the oven for 30-40 minutes, until fork-tender.
- Meanwhile, over moderate heat, heat a pan.
- Add the remaining oil and swirl to coat.
- Add the onion and garlic to the pan, and while stirring, frequently cook until the onion is softened, starting to brown, and translucent. Then, add the bay leaf, rosemary, and pour in the vegetable broth.
- When the squash is cooked, add it to the pan and bring it to a boil. Turn the heat down to a simmer and cook for around 15-20 minutes. Next, stir the chopped white chocolate into the soup. The amount will depend on your preferred level of sweetness. Cook for another 2 minutes while stirring to melt.
- Remove and discard the bay leaf and rosemary, pour the soup into a food blender followed by the half and half, to taste, and shredded Swiss cheese. Process the soup until combined and smooth.
- Serve the soup in bowls garnished with crumbled bacon and roasted butternut seeds.
3/
5stars
Christmas Recipes
Soups
Side Dish
Rosemary White, Chocolate Butternut, Soup Recipe
