Go Back

Butternut squash & rosemary soup

A simple silky-smooth butternut squash soup topped with toasted pumpkin seeds and rosemary croutons. Easy, healthy and soul-filling.

Course Soup
Cuisine healthy
Tags butternut squash, croutons, healthy, rosemary, soup, vegan
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Author Silvia Cooks


  • 1 tbsp olive oil for cooking, for crouton baking/frying
  • 1 large onion
  • 2 cloves garlic
  • 2 medium potatoes peeled
  • 1 butternut squash peeled, seeds removed
  • 1 apple peeled, seeds removed
  • 750 - 1250 ml water or vegetable stock
  • salt to taste
  • black pepper to taste


  • 3 bread slices chopped in croutons
  • 2 tbsp olive oil
  • 1 tbsp dried rosemary
  • 3 tbsp pumpkin seeds


  1. Set a large pot to medium heat, pour 1 tbsp of olive oil. Chop the onion, potatoes, butternut squash and apple. 

  2. When the oil is hot, add the onion and cook for 3 mins. Add the garlic, cook for another 2 mins. Add the potatoes and butternut squash, cook for 5 mins then add the chopped apple. 

  3. Set a kettle (or another pot) and bring the water/stock to an almost boil. Pour into the pot with vegetables, cover and bring to a boil (increase to high heat).

  4. Once boiling, reduce heat and let it simmer for 15 mins (or until butternut squash is soft enough when you pinch it with a fork).

  5. In the meantime, set the oven (or a pan) to high heat, about 250ÂșC. Chop the slices of bread into cubes, place in a bowl and pour remaining oil and the rosemary, stir well to mix. Bake or fry the bread cubes along with the pumpkin seeds, until they are slightly toasted on the edges. 

  6. Once veggies are soft and tender, remove the pot from the stove and let it sit for 2 minutes. With a hand blender or smoothie maker, blend the soup until smooth. Add salt and pepper to taste.