Savory Roasted Butternut Squash Soup Recipe - Allrecipes.com
Savory Roasted Butternut Squash Soup Recipe
  • READY IN ABOUT hrs

Savory Roasted Butternut Squash Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 50 mins
  • READY IN

    2 hrs 5 mins

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 More Reviews

Most Helpful Positive Review
Nov 01, 2013

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

 
Most Helpful Critical Review
Oct 30, 2013

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.

 
Jul 01, 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.

 
Oct 21, 2014

This is the best tasting butternut squash soup I have ever had or made and I've made and had PLENTY! I'm raving about it right now and calling myself the "Master Chef" to my husband! I followed the recipe EXACTLY but used a food processor to chop the onions, garlic, and carrots separately during the process. It came out very chunky and I like it both ways, chunky and pureed and smooth. This was soft tiny chunks and I loved it. So did my husband and my 17 month old daughter!

 
Aug 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!

 
Feb 01, 2014

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

 

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Nutrition

  • Calories
  • 158 kcal
  • 8%
  • Carbohydrates
  • 21.6 g
  • 7%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 7.9 g
  • 12%
  • Fiber
  • 3.6 g
  • 15%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 569 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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