Roasted Butternut Squash Soup

Peggy Sue Ross


This is a wonderful, rich and slightly spicy soup! Serve with a salad for a main course. You can lighten this up by using light butter &/or cream cheese but I would make the recipe first and then adjust to your tastes if desired. In the fall, you can often find pre-cubed squash in your grocery store which will save the time on roasting, you can go straight to the soup! You can puree if you like, but I just cook until the squash is tender enough to lightly mash in the pot.

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butternut squash
drizzle of olive oil
4 Tbsp
6 Tbsp
(or about one half) chopped onion
3 c
cubes chicken bouillon
1/2 tsp
dried marjoram
1/4 tsp
ground black pepper
1/8 tsp
ground cayenne pepper
1 pkg
(8oz.) cream cheese

Directions Step-By-Step

Preheat oven to 350 degrees.
Slice squash in half, lengthwise and remove center pulp and seeds. Drizzle cut halves with olive oil.
Place squash on jellyroll or roasting pan cut side down for one hour.
Allow squash to cool slightly, then peel off outer skin with vegetable peeler. Cut into 1 inch. chunks and set aside.
In a large saucepan, saute onions in butter until tender. Add squash, water, bouillon, marjoram, black & cayenne pepper. Bring to a boil; cook 20 minutes or until squash is very tender.
Lightly mash the soup to break up the squash.* Add cream cheese and heat just until cheese melts. Do not boil.
*You may also puree in small batches in a blender or food processor if desired, until smooth. Then return to saucepan to add cream cheese just until melted.

About this Recipe

Dietary Needs: Vegetarian
Hashtags: #Fall, #flavors