Rosemary-Cinnamon Roasted Butternut Squash Soup


If you have rosemary in your garden, you know just how fast it grows! Snip a half dozen sprigs to lay underneath cubed, seasoned butternut squash before roasting in your oven for an infusion of intense flavor in this sweet, yet savory soup.

Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
6 servings


  • 1 ounce fresh rosemary sprigs

  • 4 tablespoons butter, melted

  • 1 (3 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes

  • ½ cup brown sugar, packed

  • 2 teaspoons ground cinnamon

  • 2 teaspoons salt

  • ½ teaspoon black pepper

  • 2 cups Swanson® Unsalted Chicken Broth


  1. Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper, and spread the rosemary sprigs on the baking sheet in a single layer.

  2. Place squash cubes in a large bowl. Toss with melted butter until evenly coated. Add brown sugar, ground cinnamon, salt, and pepper and toss again to coat evenly. Arrange the squash cubes evenly over the rosemary sprigs on prepared baking sheet.

  3. Roast in preheated oven until squash is tender, about 25 minutes.

  4. Remove rosemary sprigs with tongs, and any stray pieces of rosemary.

  5. Lift parchment paper and slide roasted squash pieces into 3-quart pot. Add Swanson® Unsalted Chicken Broth and bring to a boil. Remove pot from heat.

  6. Using an immersion (or regular) blender, blend the squash mixture until smooth.

Cook's Note:

If you aren't as crazy about rosemary as I am, you can always cut back on the amount you use since it's a pretty strong herb. And because it's such a thick, rich soup packed full of flavors, I recommend serving as a smaller appetizer portion as opposed to a stand-alone meal.

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Nutrition Facts (per serving)

253 Calories
8g Fat
47g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 253
% Daily Value *
Total Fat 8g 11%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 860mg 37%
Total Carbohydrate 47g 17%
Dietary Fiber 6g 20%
Total Sugars 23g
Protein 3g
Vitamin C 49mg 244%
Calcium 150mg 12%
Iron 2mg 12%
Potassium 863mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.