Description
- Discover the perfect Roasted Butternut Squash Soup Recipe with easy steps, tips, and delicious variations for a comforting meal
Ingredients
Scale
- 3 large butternut squash
- 2 tablespoons olive oil (divided)
- 1 large onion, diced
- 1 quart chicken stock
- 2 ounces cream cheese
- Salt and pepper (to taste)
Instructions
- Preheat the Oven
- Set your oven to 350°F (175°C).
- Prepare the Squash
- Slice the butternut squash in half lengthwise.
- Scoop out the seeds.
- Sprinkle the cut sides with salt and pepper, then drizzle with 1 tablespoon of olive oil.
- Place the squash cut-side down on a baking sheet.
- Roast the Squash
- Bake the squash for about 15 minutes, or until it’s tender. Allow it to cool before scooping out the flesh. Discard the skins.
- Cook the Onions
- Heat the remaining 1 tablespoon of olive oil in a large pot over medium-high heat. Add the diced onion and sauté until translucent.
- Combine and Simmer
- Add the roasted squash and chicken stock to the pot. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook for 15 minutes, stirring occasionally.
- Blend the Soup
- Use an immersion blender to puree the soup until it’s smooth. Add the cream cheese and blend again until fully incorporated.
- Season and Serve
- Taste and adjust the seasoning with salt and pepper as needed. Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 250 kcal per serving
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