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How to Make Savory Roasted Butternut Squash Soup - A Step-by-Step Guide

Butternut squash is a staple ingredient in fall and winter cooking, and one of the best ways to enjoy this hearty vegetable is in a rich and creamy soup. This savory roasted butternut squash soup is the perfect dish to warm you up on a chilly day, and it's surprisingly easy to make. With a few simple ingredients and some basic kitchen skills, you can create a comforting and satisfying soup that will please even the pickiest of eaters.

Roasting the butternut squash brings out its natur...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 50 mins
  • Total Time: 2 hrs 5 mins
  • Servings: 8

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Rub olive oil on the cut-side of butternut squash halves; sprinkle each with salt and black pepper. Lay squash, cut-side down, on the prepared baking sheet.
  • Bake in the preheated oven until tender, about 1 hour. Scoop squash flesh into a bowl, mash well, and set aside.
  • Melt butter in a medium pot over medium heat. Cook and stir onion and garlic in melted butter until onion is slightly softened, 3 to 5 minutes. Add carrot; cook and stir until carrot and onion are tender, 5 to 10 minutes.
  • 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.
  • 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, about 30 minutes.

    • Nutrition

    158 cal.

    • Total Fat: 8g
    • Saturated Fat: 4g
    • Cholesterol: 22mg
    • Sodium: 520mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 3g
    • Vitamin C: 35mg
    • Calcium: 96mg
    • Iron: 1mg
    • Potassium: 616mg

    Categories

    Soup recipes
    Vegetarian recipes
    Comfort food recipes
    Winter recipes
    Healthy recipes