Savory Roasted Butternut Squash Soup


A real savory butternut squash soup that is not puréed to death!

Prep Time:
15 mins
Cook Time:
1 hrs 50 mins
Total Time:
2 hrs 5 mins


  • 1 tablespoon olive oil

  • 1 butternut squash, halved lengthwise and seeded

  • salt and ground black pepper to taste

  • 1 teaspoon butter, or to taste

  • 1 onion, diced

  • 2 cloves garlic, pressed

  • ½ cup shredded carrot, or to taste

  • ½ teaspoon dried marjoram, or to taste

  • ½ teaspoon celery seed, or to taste

  • 2 pinches cayenne pepper, or to taste

  • 4 cups chicken stock

  • ¼ cup heavy whipping cream, or more to taste

  • 2 ounces cream cheese, or more to taste


  1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

  2. Rub olive oil on the cut-side of butternut squash halves; sprinkle each with salt and black pepper. Lay squash, cut-side down, on the prepared baking sheet.

  3. Bake in the preheated oven until tender, about 1 hour. Scoop squash flesh into a bowl, mash well, and set aside.

  4. Melt butter in a medium pot over medium heat. Cook and stir onion and garlic in melted butter until onion is slightly softened, 3 to 5 minutes. Add carrot; cook and stir until carrot and onion are tender, 5 to 10 minutes.

  5. Stir mashed squash, marjoram, celery seed, cayenne pepper, salt, and black pepper into onion mixture; cook and stir until heated through, 5 to 10 minutes. Stir in chicken stock; bring mixture to a boil.

  6. Gradually add cream and cream cheese to squash mixture; stir until cream cheese is melted and incorporated. Bring to a simmer and cook until flavors blend, about 30 minutes.

Nutrition Facts (per serving)

158 Calories
8g Fat
22g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 158
% Daily Value *
Total Fat 8g 10%
Saturated Fat 4g 20%
Cholesterol 22mg 7%
Sodium 520mg 23%
Total Carbohydrate 22g 8%
Dietary Fiber 4g 13%
Total Sugars 5g
Protein 3g
Vitamin C 35mg 174%
Calcium 96mg 7%
Iron 1mg 8%
Potassium 616mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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