Description
This Roasted Butternut Squash Soup is a velvety, creamy dish that perfectly balances the sweetness of roasted squash with the tanginess of cream cheese and the tart pop of cranberries. It’s a comforting fall favorite, perfect for cozy evenings!
Ingredients
Scale
- 1 large butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Salt and pepper, to taste
- 1 (8 oz) package cream cheese, softened
- 1/2 cup dried cranberries
- Fresh thyme, for garnish (optional)
Instructions
- Roast the Squash: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper, and spread it evenly on a baking sheet. Roast for 25-30 minutes, or until tender and caramelized, flipping halfway through.
- Sauté the Aromatics: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Simmer the Soup: Add the roasted butternut squash to the pot with the sautéed onions and garlic. Pour in the vegetable or chicken broth, followed by the cinnamon, nutmeg, and ginger. Bring to a boil, then reduce heat and let it simmer for 10 minutes.
- Blend Until Smooth: Using an immersion blender (or transferring the soup in batches to a blender), blend the soup until smooth and creamy.
- Add the Cream Cheese: Stir in the softened cream cheese until it is fully melted and incorporated, creating a velvety texture. Let the soup simmer for an additional 5 minutes.
- Serve: Ladle the soup into bowls and garnish with a handful of dried cranberries. Add fresh thyme for a pop of color and flavor, if desired.
Notes
This soup is rich and creamy, with just the right touch of sweetness and tartness from the cranberries, making it a perfect choice for fall.
- Prep Time: 15 mins
- Cook Time: 45 minutes
- Category: soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg