SAVORY ROASTED BUTTERNUT SQUASH SOUP

Savory Roasted Butternut Squash Soup image

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

Provided by Swank

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 2h5m

Yield 8

Number Of Ingredients 13

Ingredients

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
½ cup shredded carrot, or to taste
½ teaspoon dried marjoram, or to taste
½ teaspoon celery seed, or to taste
2 pinches cayenne pepper, or to taste
4 cups chicken stock
¼ cup heavy whipping cream, or more to taste
2 ounces cream cheese, or more to taste

Steps:

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.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.6 g, Cholesterol 21.8 mg, Fat 7.9 g, Fiber 3.6 g, Protein 3.1 g, SaturatedFat 3.9 g, Sodium 520.1 mg, Sugar 4.9 g