Savory Roasted Butternut Squash Soup

A real savory butternut squash soup that is not puréed to death!

Preparation Details

Prep Time: 15 mins

Cook Time: 1 hr 50 mins

Total Time: 2 hrs 5 mins

Servings: 8

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

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 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.
3. Bake in the preheated oven until tender, about 1 hour. Scoop squash flesh into a bowl, mash well, and set aside.
4. 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.
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, about 30 minutes.