Savory Roasted Butternut Squash Soup Recipe

Name: Savory Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 cup shredded carrot, or to taste; 1/2 teaspoon dried marjoram, or to taste; 1/2 teaspoon celery seed, or to taste; 2 pinches cayenne pepper, or to taste; 4 cups chicken stock; 1/4 cup heavy whipping cream, or more to taste; 2 ounces cream cheese, or more to taste

Servings: persons

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
1/2 cup shredded carrot, or to taste
1/2 teaspoon dried marjoram, or to taste
1/2 teaspoon celery seed, or to taste
2 pinches cayenne pepper, or to taste
4 cups chicken stock
1/4 cup heavy whipping cream, or more to taste
2 ounces cream cheese, or more to taste

1
Preheat oven to 350 degrees F (175 degrees C).
2
Line a baking sheet with aluminum foil.
3
Rub olive oil on cut-side of butternut squash halves; sprinkle each with salt and pepper.
4
Lay squash, cut-side down, on prepared baking sheet.
5
Bake squash in the preheated oven until tender, about 1 hour.
6
Scoop squash flesh into a bowl and mash.
7
Melt butter in a pot over medium heat.
8
Cook and stir onion and garlic in melted butter until onion is slightly softened, 3 to 5 minutes.
9
Add carrots; cook and stir until carrot and onion are tender, 5 to 10 minutes.
10
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.
11
Stir in chicken stock; bring mixture to a boil.
12
Gradually add cream and cream cheese to squash mixture; stir until cream cheese is melted and incorporated.
13
Bring to a simmer and cook until flavors blend, 30 minutes.

757

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 butternut squash, halved lengthwise and seeded, salt and ground black pepper to taste, 1 teaspoon butter, or to taste, and more.

Yes, Savory Roasted Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Savory Roasted Butternut Squash Soup

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