Roasted Butternut Squash Soup

Peggy Sue Ross

By
@peggysueross

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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Ingredients

1
butternut squash
drizzle of olive oil
4 Tbsp
butter
6 Tbsp
(or about one half) chopped onion
3 c
water
4
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

1
Preheat oven to 350 degrees.
2
Slice squash in half, lengthwise and remove center pulp and seeds. Drizzle cut halves with olive oil.
3
Place squash on jellyroll or roasting pan cut side down for one hour.
4
Allow squash to cool slightly, then peel off outer skin with vegetable peeler. Cut into 1 inch. chunks and set aside.
5
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.
6
Lightly mash the soup to break up the squash.* Add cream cheese and heat just until cheese melts. Do not boil.
7
*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