Roasted Butternut Squash Soup
This Roasted Butternut Squash Soup comes together with simple, wholesome ingredients like squash, onion, butter, and creamy Greek cream cheese. A flavorful soup that tastes like it simmered all day—without the wait!
Servings: 6 servings
Calories: 91kcal
Ingredients
- ½ cup onion chopped
- 3 TBSP butter divided
- 3 cups butternut squash peeled and cubed (16 oz bag)
- 14.5 oz can chicken broth
- 1 cup water
- ¼ tsp dried marjoram
- ⅛ tsp ground black pepper
- dash ground cayenne pepper
- 8 oz block Greek cream cheese
- salt, to taste
Instructions
- 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 mixture to a 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. Enjoy!
Video
Notes
Store soup in an airtight container in the refrigerator, it will stay fresh for 3–4 days.
Freeze it for up to 2–3 months; just let it cool completely before freezing and stir well after reheating, as creamy soups can separate slightly.
Nutrition
Calories: 91kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 305mg | Potassium: 280mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7618IU | Vitamin C: 16mg | Calcium: 43mg | Iron: 1mg