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Savory Roasted Butternut Squash Soup

Rated as 4.41 out of 5 Stars
2

"A real savory squash soup that is not pureed to death!"
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Ingredients

2 h 5 m servings 158
Original recipe yields 8 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  2. Rub olive oil on cut-side of butternut squash halves; sprinkle each with salt and pepper. Lay squash, cut-side down, on prepared baking sheet.
  3. Bake squash in the preheated oven until tender, about 1 hour. Scoop squash flesh into a bowl and mash.
  4. Melt butter in a pot over medium heat. Cook and stir onion and garlic in melted butter until onion is slightly softened, 3 to 5 minutes. Add carrots; 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, 30 minutes.

Nutrition Facts


Per Serving: 158 calories; 7.9 21.6 3.1 22 520 Full nutrition

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Reviews

Read all reviews 19
  1. 22 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

The whole family liked this recipe. I made it a lttle bit more simple. I roasted the squash till soft, sautéed onions and garlic in a little oil and butter, then added 4 cups of chicken broth a...

Most helpful critical review

I followed the recipe exactly and it was really bland. I made it for a friend of mine who is sick and is only eating bland food, so it worked out OK for me. I am just not sure how to enhance ...

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The whole family liked this recipe. I made it a lttle bit more simple. I roasted the squash till soft, sautéed onions and garlic in a little oil and butter, then added 4 cups of chicken broth a...

The whole family loved this soup. My husband and I especially loved it because it was not sweet. This is the best butternut squash soup I have ever made. I did puree it with my stick blender ...

I made it this morning. I did, however, added some fresh nutmeg, I saw Michael Smith do that with his butternut squash soup. At the end, but before simmering time, I took my immersion blender ...

Delicious and healthy too! I added a heaping teaspoon of curry powder to this but otherwise followed the recipe.

A nice, simple recipe to work with!. However, I skipped the olive oil for baking the squash and used it instead of the butter to sauté the garlic. I used 1 tsp onion powder instead of the onion ...

When reheating this I added some browned breakfast sausage and cooked basmati rice -- a tasty full meal!

IT's a great base recipe but its really bland. I added in (lots) of garlic salt, a little nutmeg, and about a tsp of pumpkin pie seasoning and it made it awesome!

This soup had so much flavor! This is a keeper for my recipe box!

I am not a fan of pumpkin so I can easy seeing me make this as a fall forward kind of dish. I didn't follow directions to a T. I steamed the carrots whole and then cut them up when they were sof...