roasted butternut squash soup

★★★★★ 2 Reviews
peggysueross avatar
By Peggy Sue Ross
from Springfield, VA

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.

— The Test Kitchen @kitchencrew
★★★★★ 2 Reviews
prep time 15 Min
cook time 1 Hr 20 Min
method Stove Top

Ingredients For roasted butternut squash soup

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

Test Kitchen Tips
We used a stick immersion blender to slightly puree the soup. Also, when we added the cream cheese we used a wire whisk to help incorporate it as it melted.
  • 1
    Preheat oven to 350 degrees. Slice squash in half, lengthwise, and remove center pulp and seeds. Drizzle cut halves with olive oil.
  • 2
    Place squash on jellyroll or roasting pan cut side down and roast for one hour.
  • 3
    Allow squash to cool slightly. Then peel off the outer skin with a vegetable peeler. Cut into 1-inch chunks and set aside.
  • 4
    In a large saucepan, saute onions in butter until tender.
  • 5
    Add squash, water, bouillon, marjoram, black pepper, and 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.*
  • 7
    Add cream cheese and heat just until cheese melts. Do not boil.
  • 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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