For an even richer flavor, use roasted garlic instead of fresh. Simply roast a whole head of garlic alongside the squash. If you prefer a completely smooth soup, you can use an immersion blender to purée the soup before adding the cream and cream cheese. However, we recommend leaving it slightly chunky for a more rustic texture. Garnish with a swirl of cream, a sprinkle of toasted pumpkin seeds, or a few fresh herbs like thyme or parsley.
Savory Roasted Butternut Squash Soup
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PREP TIME15 mins
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COOK TIME1 hrs 50 mins
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TOTAL TIME2 hrs 5 mins
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SERVING8 People
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VIEWS89
Elevate your autumn with this luxuriously textured butternut squash soup. Roasting the squash intensifies its natural sweetness, while a touch of cream cheese adds a velvety richness that will warm you from the inside out. This is comfort food, redefined.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate22 g
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Cholesterol22 mg
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Fiber4 g
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Protein3 g
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Saturated Fat4 g
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Sodium520 mg
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Sugar5 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup. (5 minutes)
02
StepDrizzle the cut sides of the butternut squash halves with olive oil, then season generously with sea salt and freshly cracked black pepper. Place the squash cut-side down on the prepared baking sheet. (2 minutes)
03
StepRoast in the preheated oven until the squash is fork-tender, about 1 hour. Remove from oven and let cool slightly. (60 minutes)
04
StepWhile the squash is roasting, melt butter in a medium-sized Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and minced garlic and cook, stirring occasionally, until the onion is translucent and fragrant, about 5 minutes. (5 minutes)
05
StepAdd the shredded carrots to the pot and cook until slightly softened, another 5 minutes. (5 minutes)
06
StepOnce the squash is cool enough to handle, scoop the flesh into the pot with the onion and carrot mixture. Stir in the marjoram, celery seed, cayenne pepper, salt, and pepper. Cook, stirring occasionally, for about 5 minutes to allow the flavors to meld. (5 minutes)
07
StepPour in the chicken stock and bring the mixture to a gentle boil. Reduce heat and simmer for 15 minutes to further develop the flavors. (15 minutes)
08
StepStir in the heavy cream and softened cream cheese. Continue to stir until the cream cheese is completely melted and incorporated, creating a smooth and creamy texture. Simmer for another 10 minutes, allowing the soup to thicken slightly. (10 minutes)
09
StepTaste and adjust seasonings as needed. Add more salt, pepper, or cayenne pepper to your preference.
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Marquis Metz
Jun 24, 2025I added a pinch of nutmeg and it was the perfect complement to the other spices.
Yasmeen Jenkins
Jun 8, 2025I used vegetable broth instead of chicken broth and it was still delicious.
Germaine Cummerata
May 5, 2025This soup is so easy to make and tastes amazing! The roasting really brings out the flavor of the squash.
Jarrett Johnston
Feb 26, 2025Next time, I'm going to try adding some roasted pumpkin seeds for a little crunch.
Lesly Hilll
Oct 18, 2024This is the best butternut squash soup I've ever had!
Chadrick Runolfsson
Sep 16, 2024The cream cheese adds such a nice richness to the soup.
Vanessa Kilback
Sep 3, 2024My family loved this soup! It's definitely going into our regular rotation.
Cecelia Boehm
Aug 28, 2024I followed the recipe exactly and it turned out perfectly.