Creamy Roasted Butternut Squash Soup
Servings Prep Time
6servings 15minutes
Cook Time
2hours
Servings Prep Time
6servings 15minutes
Cook Time
2hours
Ingredients
  • 3pounds butternut squashhalved vertically and seeded
  • 2tablespoons olive oil
  • 1/3cup chopped onion
  • 1teaspoon kosher salt
  • 3 – 4cloves garlicminced
  • 1/3cup brown sugar
  • 1/4teaspoon ground nutmeg
  • 1/4teaspoon ground ginger
  • freshly ground black pepperto taste
  • 2cups chicken stock
  • 8oz fat free cream cheesesoftened
Instructions
  1. Preheat the oven to 425 F. Line a baking sheet with parchment paper. Place the butternut squash on the pan and lightly drizzle 1 tablespoon olive oil on the inside of the squash. Rub the oil all over the inside of the squash. Sprinkle salt and pepper on the squash. Turn the squash over with skin side up and roast until it is tender, about 45 minutes. Set the squash aside to cool down, about 20 minutes. In a bowl, using a spoon, scoop the squash flesh into the bowl and throw away the skin.
  2. In a large soup pot, warm 1 tablespoon olive oil over medium. Add the chopped onion and 1 teaspoon kosher salt. Cook, stirring often until the onion has softened. Add the garlic and cook, about 30 seconds, stir frequently.
  3. Add the reserved squash to the soup pot, and then add the chicken stock, brown sugar, ginger, nutmeg and a bit of freshly ground black pepper. Bring the mixture to a simmer and cook, stirring occasionally, for 10 to 20 minutes. Use immersion blender to blend the soup to a smooth consistency.
  4. Add cream cheese, allow time for it to melt in the pot and blend again.
  5. Serve immediately or let the soup cool completely and refrigerate it.