This Roasted Butternut Squash Soup is a velvety, creamy dish that perfectly balances the sweetness of roasted squash with the tanginess of cream cheese and the tart pop of cranberries. It’s a comforting fall favorite, perfect for cozy evenings!
Ingredients:
1 large butternut squash, peeled, seeded, and cubed
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
4 cups vegetable or chicken broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Salt and pepper, to taste
1 (8 oz) package cream cheese, softened
1/2 cup dried cranberries
Fresh thyme, for garnish (optional)
Instructions:
Roast the Squash:
Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper, and spread it evenly on a baking sheet. Roast for 25-30 minutes, or until tender and caramelized, flipping halfway through.
Sauté the Aromatics:
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Simmer the Soup:
Add the roasted butternut squash to the pot with the sautéed onions and garlic. Pour in the vegetable or chicken broth, followed by the cinnamon, nutmeg, and ginger. Bring to a boil, then reduce heat and let it simmer for 10 minutes.
Blend Until Smooth:
Using an immersion blender (or transferring the soup in batches to a blender), blend the soup until smooth and creamy.
Add the Cream Cheese:
Stir in the softened cream cheese until it is fully melted and incorporated, creating a velvety texture. Let the soup simmer for an additional 5 minutes.
Serve:
Ladle the soup into bowls and garnish with a handful of dried cranberries. Add fresh thyme for a pop of color and flavor, if desired.
This Roasted Butternut Squash Soup is a rich and creamy dish with just the right touch of sweetness and tartness from the cranberries, making it a perfect choice for fall. Enjoy!
