Name: Savory Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Olive oil - 1 tablespoon; Butternut squash, halved lengthwise and seeded - 1; Salt and ground black pepper to taste - 1; Butter, or to taste - 1 teaspoon; Onion, diced - 1; Garlic, pressed - 2 cloves; Shredded carrot, or to taste - ½ cup; Dried marjoram, or to taste - ½ teaspoon; Celery seed, or to taste - ½ teaspoon; Cayenne pepper, or to taste - 2 pinches; Chicken stock - 4 cups; Heavy whipping cream, or more to taste - ¼ cup; Cream cheese, or more to taste - 2 ounces

Ingredients for - Savory Roasted Butternut Squash Soup

1. Olive oil 1 tablespoon

2. Butternut squash, halved lengthwise and seeded 1

3. Salt and ground black pepper to taste 1

4. Butter, or to taste 1 teaspoon

5. Onion, diced 1

6. Garlic, pressed 2 cloves

7. Shredded carrot, or to taste ½ cup

8. Dried marjoram, or to taste ½ teaspoon

9. Celery seed, or to taste ½ teaspoon

10. Cayenne pepper, or to taste 2 pinches

11. Chicken stock 4 cups

12. Heavy whipping cream, or more to taste ¼ cup

13. Cream cheese, or more to taste 2 ounces

How to cook deliciously - Savory Roasted Butternut Squash Soup

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

2 . Stage

Rub olive oil on the cut-side of butternut squash halves; sprinkle each with salt and black pepper. Lay squash, cut-side down, on the prepared baking sheet.

3 . Stage

Bake in the preheated oven until tender, about 1 hour. Scoop squash flesh into a bowl, mash well, and set aside.

4 . Stage

Melt butter in a medium pot over medium heat. Cook and stir onion and garlic in melted butter until onion is slightly softened, 3 to 5 minutes. Add carrot; cook and stir until carrot and onion are tender, 5 to 10 minutes.

5 . Stage

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.

6 . Stage

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, about 30 minutes.