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Roasted Butternut Squash Soup with Fried Rosemary
DO IT DELICIOUS8Ingredients
60Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 3 1/2 lb. butternut squash
- olive oil (3 tablespoons e.v., 1T. + 2T.)
- 1 tsp. kosher salt (1/2 tsp. + 1/2 tsp., plus more to taste)
- 1/4 tsp. ground black pepper (freshly, plus more to taste)
- 1 yellow onion (large)
- 6 cups water (or chicken broth)
- olive oil (2 tablespoons e.v.)
- 2 Tbsp. rosemary leaves (fresh)
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