- 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
- 1/2 cup shredded carrot, or to taste
- 1/2 teaspoon dried marjoram, or to taste
- 1/2 teaspoon celery seed, or to taste
- 2 pinches cayenne pepper, or to taste
- 4 cups chicken stock
- 1/4 cup heavy whipping cream, or more to taste
- 2 ounces cream cheese, or more to taste
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- 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.
- Bake squash in the preheated oven until tender, about 1 hour. Scoop squash flesh into a bowl and mash.
- 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.
- 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.
- 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.
05/15/2018
recipepes.com
Savory Roasted Butternut Squash Soup, recipe
PT15M
PT1H
5
455 calories
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