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Savory Roasted Butternut Squash Soup
Savory Roasted Butternut Squash Soup
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Prep Time:
15 minutes
Cook Time:
110 minutes
Total Time:
125 minutes
Spicy butternut squash soup - hearty and flavorful!
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
  • 0.5 cup shredded carrot, or to taste
  • 0.5 teaspoon dried marjoram, or to taste
  • 0.5 teaspoon celery seed, or to taste
  • 2 pinches cayenne pepper, or to taste
  • 4 cups chicken stock
  • 0.25 cup heavy whipping cream, or more to taste
  • 2 ounces cream cheese, or more to taste
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and prepare a baking sheet lined with aluminum foil.
  • Coat the cut-side of butternut squash halves with a drizzle of olive oil and sprinkle with salt and black pepper. Place the squash halves, cut-side down, on the baking sheet.
  • Bake the squash in the preheated oven for about 1 hour until tender. Then, scoop the flesh into a bowl, mash it well, and set aside.
  • In a medium pot over medium heat, melt butter until sizzling. Sauté onion and garlic until fragrant and onion is slightly softened, about 3-5 minutes. Add carrot and continue to cook until both are tender and flavorful, about 5-10 minutes.
  • Combine the mashed squash, marjoram, celery seed, cayenne pepper, salt, and black pepper with the onion mixture. Cook and stir until heated through for 5 to 10 minutes. Add the chicken stock and bring the mixture to a boil.
  • Combine cream and cream cheese with the squash mixture, stirring until the cream cheese is fully melted and mixed in. Simmer and cook until flavors meld, approximately 30 minutes.

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