Amazing Butternut Squash Soup

Linda P


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!

☆☆☆☆☆ 0 votes
4 -6 people
1 Hr
2 Hr
Stove Top


1/2 c
olive oil, extra virgin
2 lb
butternut squash, peeled and cubed
1 Tbsp
1 Tbsp
garlic salt
1 c
carrots, chopped
1 medium
onion, chopped
4 Tbsp
5 c
chicken broth, low salt
1/2 c
half and half
1/2 c
cream cheese, room temperature


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

About Amazing Butternut Squash Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Carb
Other Tag: Quick & Easy