Savory Roasted Butternut Squash Soup
A real savory squash soup that is not pureed to death!
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Step: 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.
Step: 3
Bake squash in the preheated oven until tender, about 1 hour. Scoop squash flesh into a bowl and mash.
Step: 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.
Step: 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.
Step: 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.
NUTRITION FACT
Per Serving: 158 calories; protein 3.1g; carbohydrates 21.6g; fat 7.9g; cholesterol 21.8mg; sodium 520.1mg.
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