Savory Roasted Butternut Squash Soup recipe

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Ingredients

1 tablespoon olive oil
1 butternut squash, halved lengthwise and seeded
salt and ground black pepper to taste
1 teaspoon butter, or to taste
1 onion, diced
2 cloves garlic, pressed
½ cup shredded carrot, or to taste
½ teaspoon dried marjoram, or to taste
½ teaspoon celery seed, or to taste
2 pinches cayenne pepper, or to taste
4 cups chicken stock
¼ cup heavy whipping cream, or more to taste
2 ounces cream cheese, or more to taste

Nutrition Info

158.3 calories
carbohydrate: 21.6 g
cholesterol: 21.8 mg
fat: 7.9 g
fiber: 3.6 g
protein: 3.1 g
saturatedFat: 3.9 g
servingSize: -
sodium: 520.1 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

  2. Rub olive oil on cut-side of butternut squash halves, sprinkle each with salt and pepper. Lay squash, cut-side down, on prepared baking sheet.

  3. Bake squash in the preheated oven until tender, about 1 hour. Scoop squash flesh into a bowl and mash.

  4. Melt butter in a pot over medium heat. Cook and stir onion and garlic in melted butter until onion is slightly softened, 3 to 5 minutes. Add carrots, cook and stir until carrot and onion are tender, 5 to 10 minutes.

  5. Stir mashed squash, marjoram, celery seed, cayenne pepper, salt, and black pepper into onion mixture, cook and stir until heated through, 5 to 10 minutes. Stir in chicken stock, bring mixture to a boil.

  6. Gradually add cream and cream cheese to squash mixture, stir until cream cheese is melted and incorporated. Bring to a simmer and cook until flavors blend, 30 minutes.

Recipe Yield

8 servings

Recipe Note

A real savory squash soup that is not pureed to death!

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