roasted butternut squash soup
This is a wonderful, rich, and slightly spicy soup! Serve with a salad for the main course. You can lighten this up by using light butter and/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 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.
Blue Ribbon Recipe
Peggy Sue's butternut squash soup is hearty enough to be a meal. It's a fantastic fall soup. When the cream cheese is added, the texture is like chowder. Velvety smooth, this soup is filled with flavor thanks to the fresh onions, chicken bouillon, and seasoning combination. There's a little bit of a kick from the cayenne but it's not overpowering. This is a delicious butternut squash soup.
Ingredients
- 1 - butternut squash
- - drizzle of olive oil
- 4 tablespoons butter
- 6 tablespoons (or about one half) chopped onion
- 3 cups water
- 4 - chicken bouillon cubes
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 1 package cream cheese (8 oz)
How To Make roasted butternut squash soup
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Step 1Preheat oven to 350 degrees. Slice squash in half, lengthwise, and remove center pulp and seeds. Drizzle cut halves with olive oil. -
Step 2Place squash on jellyroll or roasting pan cut side down and roast for one hour.
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Step 3Allow squash to cool slightly. Then peel off the outer skin with a vegetable peeler. Cut into 1-inch chunks and set aside.
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Step 4In a large saucepan, saute onions in butter until tender.
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Step 5Add squash, water, bouillon, marjoram, black pepper, and cayenne pepper. Bring to a boil. Cook 20 minutes or until squash is very tender.
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Step 6Lightly mash the soup to break up the squash.*
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Step 7Add cream cheese and heat just until cheese melts. Do not boil.
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Step 8*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.
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