Amazing Butternut Squash Soup

★★★★★ 1 Review
EllPell avatar
By Linda P
from Somerset, NJ

Amazing soup, never had it or made it before this past month. Experimented with a couple of different methods and ingredients, this recipe definitely nails it!

serves 4 -6 people
prep time 1 Hr
cook time 2 Hr
method Stove Top

Ingredients

  • 1/2 c
    olive oil, extra virgin
  • 2 lb
    butternut squash, peeled and cubed
  • 1 Tbsp
    pepper
  • 1 Tbsp
    garlic salt
  • 1 c
    carrots, chopped
  • 1 md
    onion, chopped
  • 4 Tbsp
    butter
  • 5 c
    chicken broth, low salt
  • 1/2 c
    half and half
  • 1/2 c
    cream cheese, room temperature
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How To Make

  • 1
    Preheat oven to 400 degrees. Toss peeled and cubed butternut squash in a large bowl with EVOO, garlic salt and pepper to coat thoroughly.
  • 2
    Arrange on ungreased baking sheet. Roast for 25 - 35 minutes, until squash is browned and tender.
  • 3
    While squash is roasting, sautee onion and carrot in butter for 10 - 15 minutes or until tender.
  • 4
    Remove squash when done and add to onions and carrots, sautéing for 5 - 10 minutes to blend flavors.
  • 5
    Add chicken broth and bring to a boil. Lower heat, cover and simmer for 30 minutes.
  • 6
    Remove from heat, add half & half and cream cheese, mix until well blended. Let cool for 15 minutes.
  • 7
    Puree mixture in small batches in food processor or Ninja blender until smooth. Repeat until entire pot is pureed.
  • 8
    Serve with good quality French bread or breadsticks, enjoy!
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