Search thousands of recipes reviewed by home cooks like you.

Savory Roasted Butternut Squash Soup

Savory Roasted Butternut Squash Soup

  • Prep

    15 m
  • Cook

    1 h 50 m
  • Ready In

    2 h 5 m
Swank

Swank

A real savory squash soup that is not pureed to death!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 569 mg
  • 23%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  2. 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.
  3. Bake squash in the preheated oven until tender, about 1 hour. Scoop squash flesh into a bowl and mash.
  4. 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.
  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, 30 minutes.
  7. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

SugarPlum♥
2

SugarPlum♥

11/1/2013

Delicious and healthy too! I added a heaping teaspoon of curry powder to this but otherwise followed the recipe.

Jill Hammond
0

Jill Hammond

8/26/2014

IT's a great base recipe but its really bland. I added in (lots) of garlic salt, a little nutmeg, and about a tsp of pumpkin pie seasoning and it made it awesome!

joann
0

joann

7/1/2014

I made it this morning. I did, however, added some fresh nutmeg, I saw Michael Smith do that with his butternut squash soup. At the end, but before simmering time, I took my immersion blender to it, because my husband & I enjoy a nice smooth soup.

More reviews

Similar recipes

ADVERTISEMENT