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
Scale
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.
