Savory Roasted Butternut Squash Soup

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 50 mins

Ready Time: 2 hrs 5 mins


• 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.