Savory Roasted Butternut Squash Soup

Name: Savory Roasted Butternut Squash Soup
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon butter, or to taste; 1 butternut squash, halved lengthwise and seeded; 118 milliliters shredded carrot, or to taste; 2 pinches cayenne pepper, or to taste; 1 teaspoons celery seed, or to taste; 946 milliliters chicken stock; 57 grams cream cheese, or more to taste; 1 teaspoons dried marjoram, or to taste; 2 cloves garlic, pressed; 8 servings salt and ground black pepper to taste; 59 milliliters heavy whipping cream, or more to taste; 1 Tbsp olive oil; 1 onion, diced

Savory Roasted Butternut Squash Soup might be a good recipe to expand your soup recipe box. This gluten free, primal, and vegetarian recipe serves 8. One serving contains 167 calories, 5g of protein, and 9g of fat. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 2 hours and 5 minutes. Head to the store and pick up olive oil, salt and ground pepper, celery seed, and a few other things to make it today.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

Equipment you will use

Aluminum Foil

Baking Sheet

Oven

Rub olive oil on cut-side of butternut squash halves; sprinkle each with salt and pepper.

Ingredients you will need

Butternut Squash

Salt And Pepper

Olive Oil

Dry Seasoning Rub

Lay squash, cut-side down, on prepared baking sheet.

Ingredients you will need

Squash

Equipment you will use

Baking Sheet

Bake squash in the preheated oven until tender, about 1 hour. Scoop squash flesh into a bowl and mash.

Ingredients you will need

Squash

Equipment you will use

Oven

Bowl

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.

Ingredients you will need

Butter

Garlic

Onion

Equipment you will use

Pot

Add carrots; cook and stir until carrot and onion are tender, 5 to 10 minutes.

Ingredients you will need

Carrot

Onion

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.

Ingredients you will need

Cayenne Pepper

Chicken Stock

Black Pepper

Celery Seed

Marjoram

Squash

Onion

Salt

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.

Ingredients you will need

Cream Cheese