If you’re craving a cozy, vibrant soup that’s bursting with warmth and comfort, then you’re going to adore this Roasted Butternut Squash Soup with Cream Cheese and Cranberries Recipe. It’s the perfect harmony of sweet, savory, and tangy flavors combined into a silky smooth bowl that feels like a gentle hug on a chilly day. Roasting the butternut squash brings out its natural caramelized sweetness, while the cream cheese adds that dreamy, luscious texture. The dried cranberries scattered on top offer delightful pops of tartness that surprise every spoonful. Trust me, this soup will become your go-to when you want something both nourishing and spectacularly tasty.
Ingredients You’ll Need
The beauty of this soup lies in its simplicity — wholesome ingredients that each play a crucial role in flavor, texture, and color. From vibrant orange butternut squash to the aromatic spices and creamy cheese, every component is essential to make this dish shine.
- 1 large butternut squash, peeled, seeded, and cubed: The star ingredient lending sweetness and a silky base to the soup.
- 2 tablespoons olive oil: Used to roast the squash and sauté aromatics, adding richness and depth.
- 1 onion, chopped: Creates a flavorful foundation with a subtle sweetness once softened.
- 3 cloves garlic, minced: Brings warmth and a fragrant punch to the savory blend.
- 4 cups vegetable or chicken broth: The liquid that transforms roasted squash into a nourishing soup.
- 1/2 teaspoon ground cinnamon: Adds cozy, sweet spice notes that harmonize beautifully with the squash.
- 1/4 teaspoon ground nutmeg: A pinch of nutmeg offers a warm, nutty undertone without overpowering.
- 1/4 teaspoon ground ginger: Provides a subtle zing that brightens each spoonful.
- Salt and pepper, to taste: Essential seasonings that balance and lift all the flavors.
- 1 (8 oz) package cream cheese, softened: The secret to that unbelievably creamy, velvety texture.
- 1/2 cup dried cranberries: Tangy bursts of sweetness sprinkled on top for contrast and visual appeal.
- Fresh thyme, for garnish (optional): A lovely herbaceous touch that complements the autumnal flavor profile.
How to Make Roasted Butternut Squash Soup with Cream Cheese and Cranberries Recipe
Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the pieces evenly on a baking sheet and pop them in the oven for 25 to 30 minutes. You’ll want to flip them halfway through roasting so they caramelize beautifully on all sides. This roasting step intensifies the squash’s natural sweetness and adds a touch of nuttiness that forms the soup’s rich backbone.
Step 2: Sauté the Aromatics
While the squash is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook it gently until it turns soft and translucent, about 5 minutes. Then toss in the minced garlic and sauté for another 1 to 2 minutes until it fills your kitchen with a lovely aroma. This build-up of flavors immediately starts forming a savory base that complements the roasted squash perfectly.
Step 3: Combine and Simmer
Add the roasted butternut squash to the pot with the softened onions and garlic. Pour in your choice of vegetable or chicken broth, followed by the fragrant spices — cinnamon, nutmeg, and ginger. Bring everything to a boil, then lower the heat to a gentle simmer for 10 minutes. This step melds the flavors together beautifully and softens everything further, making the soup ready for that luxurious blending.
Step 4: Blend Until Smooth
Using an immersion blender right in the pot, blend the soup until it becomes perfectly smooth and creamy. If you don’t have an immersion blender, feel free to carefully transfer the soup in batches to a regular blender. The goal here is a velvety texture that’s utterly comforting and easy to enjoy.
Step 5: Stir in the Cream Cheese
With the soup still warm, add the softened cream cheese and slowly stir it in until it melts completely into the soup. This addition is the magic moment that turns the soup from good to downright indulgent, creating a luscious mouthfeel that’s pure comfort in a bowl. Let the soup simmer for an extra 5 minutes to marry the flavors even further.
Step 6: Garnish and Serve
Ladle your gorgeous soup into bowls and sprinkle generously with dried cranberries. The tartness contrasts wonderfully with the creamy base and sweet squash. If you have fresh thyme on hand, add a sprig or two for an earthy herbal note and a pop of green that’s just as pleasing to the eyes as it is to your tastebuds.
How to Serve Roasted Butternut Squash Soup with Cream Cheese and Cranberries Recipe
Garnishes
Besides the dried cranberries and fresh thyme, you can get creative with garnishes. Toasted pumpkin seeds lend a delightful crunch, while a drizzle of good quality olive oil or a swirl of extra cream can elevate the presentation and richness. A sprinkle of freshly cracked black pepper adds a subtle kick that complements the gentle sweetness of the soup.
Side Dishes
This soup pairs perfectly with crusty artisan bread or warm garlic naan to soak up every last drop. A crisp, lightly dressed green salad with nuts or apples contrasts the creaminess and provides a refreshing balance. For a heartier meal, grilled cheese sandwiches or roasted vegetable tartlets are wonderful companions.
Creative Ways to Present
Serve this soup in rustic bowls for a cozy vibe or elegant white dishes to showcase its vibrant color. For entertaining, try hollowing out small pumpkin bowls for a stunning seasonal presentation. You could also set up a soup bar with various toppings like extra herbs, cream, nuts, or crunchy bacon bits to allow guests to customize their bowls.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Butternut Squash Soup with Cream Cheese and Cranberries Recipe keeps beautifully in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making your next serving even more delicious!
Freezing
This soup freezes wonderfully, just ensure it is cooled completely before transferring to freezer-safe containers. It can be stored in the freezer for up to 3 months. When you’re ready for a cozy meal, simply thaw in the fridge overnight and reheat gently.
Reheating
Reheat the soup slowly over low to medium heat on the stove, stirring occasionally to maintain that creamy texture. You may want to add a splash of broth or water if it thickens too much. Avoid high heat to keep the cream cheese from separating.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries are much tarter and more bitter than dried ones, so if you substitute, consider cooking them down with a little sugar to mellow the sharpness before adding as a garnish.
Is it possible to make this soup vegan?
Absolutely! Simply swap the cream cheese for a dairy-free alternative, like cashew cream or vegan cream cheese, and use vegetable broth to keep the recipe plant-based.
What can I use if I don’t have an immersion blender?
An excellent alternative is to carefully blend the soup in batches using a regular blender or food processor. Just make sure not to overfill and allow steam to escape to avoid splatters.
How can I adjust the spices if I don’t like ginger or nutmeg?
You can easily leave out either spice or substitute with a pinch of cloves or allspice for a similarly warm but different flavor profile. Just start with small amounts and adjust to taste.
Will the soup be thick or thin?
The consistency is rich and creamy but not too thick — perfect for a comforting yet smooth soup. You can always add a bit more broth if you prefer it thinner.
Final Thoughts
There’s something truly special about a bowl of Roasted Butternut Squash Soup with Cream Cheese and Cranberries Recipe that warms the soul and brightens the table. It’s comfort food that feels a little festive, a little indulgent, and completely satisfying. I hope you’ll give this recipe a try soon — it’s a delightful way to savor the flavors of fall while treating yourself and your loved ones to something truly delicious and memorable.
Print
Roasted Butternut Squash Soup with Cream Cheese and Cranberries Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
Description
This Roasted Butternut Squash Soup combines the natural sweetness of caramelized squash with warming spices, creamy cream cheese, and a burst of tartness from dried cranberries. Perfect for a cozy meal, this soup offers a velvety texture and vibrant flavors that comfort and delight.
Ingredients
Squash and Roasting
- 1 large butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
Sauté Base
- 1 onion, chopped
- 3 cloves garlic, minced
Broth and Spices
- 4 cups vegetable or chicken broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Finishing Ingredients
- 1 (8 oz) package cream cheese, softened
- 1/2 cup dried cranberries
- Fresh thyme, for garnish (optional)
Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until the squash is tender and caramelized.
- Sauté Aromatics: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes. Add the minced garlic and cook for 1-2 more minutes until fragrant.
- Add Roasted Squash and Broth: Transfer the roasted butternut squash to the pot with the sautéed onions and garlic. Pour in the vegetable or chicken broth, then stir in the cinnamon, nutmeg, and ginger. Bring the mixture to a boil, then reduce heat and let it simmer gently for 10 minutes to blend flavors.
- Blend the Soup: Use an immersion blender directly in the pot (or carefully transfer the soup in batches to a blender) to puree until the mixture is smooth and creamy.
- Incorporate Cream Cheese: Stir in the softened cream cheese thoroughly until it melts and creates a velvety texture. Allow the soup to simmer for an additional 5 minutes to fully integrate the flavors.
- Serve and Garnish: Ladle the soup into bowls and garnish each serving with a handful of dried cranberries. Add fresh thyme on top for a colorful, aromatic accent if desired.
Notes
- You can substitute vegetable broth with chicken broth based on preference or dietary needs.
- To make this soup vegan, replace cream cheese with a plant-based alternative.
- The dried cranberries add a lovely tart contrast; fresh cranberries can be used but may require cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For an extra kick, add a pinch of cayenne pepper or a drizzle of chili oil when serving.
