Roasted Butternut Squash Soup
2 large Butternut Squash or about 2 lbs/ 6 cups after peeled
1 Tbsp Olive Oil
1 Tsp. Salt
1/2 Tsp. Pepper
2 Tsp. Minced Garlic
1/2 Onion, chopped
4 tbsp. Butter
3 c. Chicken Broth
1/2 tsp. marjoram (dried)
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
dash of nutmeg
dash of cinnamon
6 oz cream cheese
6 oz cream cheese
Preheat oven to 350 degrees.
Clean squash and cut into 8 pieces and place in baking dish.
Sprinkle squash with olive oil, salt, pepper and minced garlic.
Place in preheated oven and roast for 1 hour, 15 minutes.
Remove skin from squash (an additional minute in the microwave will help if skin is stubborn)
Meanwhile, saute onions and butter in a large stock pot until tender.
Add spices and chicken broth. Bring to a simmer.
Puree squash and cream cheese in a food processor or blender. (I use a blender.)
Blend until very smooth.
Add squash to soup mixture and heat through but do not boil.
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l
November 25, 2013 at 7:20 amYou mention cream cheese in the directions but it is not listed in the ingredients??
Nicole Estes
November 25, 2013 at 12:46 pmThank you for bringing that to my attention, I updated the recipe above. It's supposed to be 6 oz. of cream cheese but you can add 8 oz to make it even richer. It's a delicious soup, I hope you enjoy it!