Savory Roasted Butternut Squash Soup

admin 26/04/20 Recipes


8 servings

Prep Time


Cook Time



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


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

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.

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

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.

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, 30 minutes.


Calories: 158 kcal

Carbohydrates: 21.6 g

Cholesterol: 22 mg

Fat: 7.9 g

Fiber: 3.6 g

Protein: 3.1 g

Sodium: 569 mg

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