Savory Roasted Butternut Squash Soup

Savory Roasted Butternut Squash Soup

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h 50 m
  • Ready In

    2 h 5 m
Swank
Recipe by  Swank

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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.

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Reviews (3)

Rate This Recipe
SugarPlum♥
2

SugarPlum♥

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

Gwen
0

Gwen

This soup had so much flavor! This is a keeper for my recipe box!

ferg
0

ferg

I followed the recipe exactly and it was really bland. I made it for a friend of mine who is sick and is only eating bland food, so it worked out OK for me. I am just not sure how to enhance the flavor.

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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Curried Butternut Squash and Pear Soup

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