Savory Roasted Butternut Squash Soup

This savory butternut squash soup is hearty with just the right amount of kick from cayenne pepper.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 50 mins
• Total Time: 2 hr 5 mins
• Calories: 158 Calories

Ingredients

• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 onion, diced
• 4 cups chicken stock
• 2 cloves garlic, pressed
• 1 teaspoon butter, or to taste
• 2 pinches cayenne pepper, or to taste
• 2 ounces cream cheese, or more to taste
• 1 butternut squash, halved lengthwise and seeded
• 0.25 cup heavy whipping cream, or more to taste
• 0.5 teaspoon dried marjoram, or to taste
• 0.5 cup shredded carrot, or to taste
• 0.5 teaspoon celery seed, or to taste

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.

Step 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.