Roasted Butternut Squash Soup
Roasted Butternut Squash Soup made easy in 30 minutes! Creamy, flavorful and healthy butternut squash soup recipe perfect for healthy dinners and lunches.
- 1/2 cup chopped onion
- 3 TBSP butter divided
- 3 cups peeled and cubed butternut squash 16 oz container
- 1 14.5 oz can chicken broth
- 1 cup water
- 1/4 teaspoon dried marjoram
- 1/8 teaspoon ground black pepper
- dash ground cayenne pepper
- 1 8 ounce block greek cream cheese
- salt, to taste
Preheat oven to 400 degrees F. Line a small baking sheet with parchment. Place butternut squash in pan. Melt 1 TBSP butter and toss lightly with squash. Spread squash out evenly in pan. Roast for 15 minutes.
Meanwhile, in a large saucepan, saute onions in remaining 2 TBSP butter for 7-8 minutes, until tender.
Add squash, broth, water, and spices to pan. Bring to boil. Reduce heat and add in cream cheese. Heat 5 minutes, until cheese is soft and can be broken up.
Puree mixture with an immersion blender or food processor in batches until smooth. Add additional broth to achieve desired consistency. Serve with a swirl of sour cream and fresh sage, if desired.
Calories: 97kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 72mg | Potassium: 265mg | Fiber: 1g | Sugar: 2g | Vitamin A: 7620IU | Vitamin C: 15.7mg | Calcium: 48mg | Iron: 0.5mg