If there’s one soup I look forward to every fall, it’s this Roasted Butternut Squash Soup with Cream Cheese and Cranberries. The combination of deeply caramelized butternut squash, rich cream cheese, and tangy cranberries creates a truly comforting bowl you’ll want to cozy up with all season. Every spoonful has just the right balance of sweet, savory, and a lively hint of spice—plus that gorgeous, golden color and festive bursts of red from the cranberries. Whether you’re serving this at a holiday table or as a weeknight warm-up, it never fails to impress and satisfy!

Roasted Butternut Squash Soup with Cream Cheese and Cranberries Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines because of its short but thoughtful ingredient list. Each item brings something special to the table, whether it’s creamy texture, natural sweetness, or an unexpected pop of color.

Butternut squash: The star of the show! Roasting deepens its sweetness and delivers that rich, velvety texture.
Olive oil: A drizzle helps caramelize the squash and softens the onions, bringing out their best flavors.
Yellow onion: Adds savory depth and a subtle sweetness as its sauteed.
Garlic: Just two cloves lend a punchy, aromatic warmth.
Ground cinnamon: Lends gentle spice and instantly makes the whole kitchen smell incredible.
Ground nutmeg: A little goes a long way to amp up the coziness.
Cayenne pepper (optional): For a whisper of heat that balances the sweetness—use it if your crowd loves a little kick.
Low-sodium vegetable broth: Keeps things light but flavorful; perfect for keeping the soup vegetarian.
Cream cheese: The secret ingredient for a luscious, creamy finish without heavy cream.
Dried cranberries: Surprise pops of tang and chewiness in every bite—so much more interesting than plain croutons!
Salt and black pepper: Essential balance for every great soup—taste and adjust as you go.
Pumpkin seeds, extra cranberries, and a swirl of cream (optional garnish): Add crunch, color, and show-stopping appeal just before serving.

How to Make Roasted Butternut Squash Soup with Cream Cheese and Cranberries

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Spread your cubed butternut squash onto a large baking sheet, drizzle with half the olive oil, and sprinkle with a touch of salt and pepper. Toss everything together so every piece is nicely coated—this helps the squash caramelize beautifully. Roast for 25 to 30 minutes, flipping halfway if you’d like, until the squash is fork-tender and those edges turn irresistibly golden.

Step 2: Sauté Aromatics

While the squash roasts, grab your biggest, coziest soup pot and set it over medium heat. Pour in the remaining olive oil, then add the chopped onion. Sauté for about 4 to 5 minutes until the onion starts to turn translucent and soft. Add the garlic, cinnamon, nutmeg, and a pinch of cayenne if you love a little heat—cook for one minute more to really wake up those warming spices.

Step 3: Simmer Everything Together

Once your squash is roasted and the aromatics are singing, transfer the squash into the pot. Pour in the vegetable broth, stirring well to combine all the deliciousness. Bring it all to a gentle simmer and let it cook for about 10 minutes. This mingling time helps all the flavors blend until every spoonful is pure autumn comfort.

Step 4: Blend the Soup

Take the pot off the heat and break out your trusty immersion blender (or carefully use a countertop blender in batches if you prefer). Blend until the soup is silky smooth and creamy—the vibrant color is your reward! If needed, return the soup to the pot.

Step 5: Stir in the Cream Cheese and Cranberries

Now for the magic touch: stir in the softened cream cheese until it melts right into the soup, turning it extra rich and luxurious. Toss in the dried cranberries and let them simmer for 2 to 3 minutes; they’ll plump up and soften just a touch, infusing the soup with tangy little jewels of flavor. Taste and adjust salt and pepper as needed.

How to Serve Roasted Butternut Squash Soup with Cream Cheese and Cranberries

Garnishes

The crowning touch for this Roasted Butternut Squash Soup with Cream Cheese and Cranberries has to be the garnishes. I love a scattering of pumpkin seeds for crunch, a few extra cranberries for bright color, and a dreamy swirl of cream. These simple additions add stunning contrast and turn each bowl into a showstopper that’s perfect for both weeknights and special occasions.

Side Dishes

This soup pairs especially well with thick slices of country-style bread, a crusty baguette, or even soft dinner rolls for dipping. For a lighter complement, serve alongside a crisp fall salad with apples and toasted nuts. The soup’s creamy texture and sweet-savory notes mean it matches beautifully with everything from grilled cheese to roasted Brussels sprouts.

Creative Ways to Present

If you’re feeling bold, try serving the soup in mini pumpkins or hollowed-out squash halves at your next dinner party. For lunch or a casual supper, pour it into mugs for a cozy, hand-warming treat. And if you’re looking to impress, drizzle with infused oils or sprinkle with spiced roasted chickpeas for an unexpected twist on the classic.

Make Ahead and Storage

Storing Leftovers

This Roasted Butternut Squash Soup with Cream Cheese and Cranberries keeps beautifully! Cool any leftovers to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 4 days. The flavors actually deepen over time, making for even tastier lunches the next day.

Freezing

If you want to stash some soup away for a rainy day (or impromptu guest visit), simply let it cool completely before transferring to freezer-safe containers. Freeze in individual portions for easy reheating. The texture stays lovely, just be sure to stir well after thawing since the cream cheese may separate slightly.

Reheating

For best results, reheat the soup gently in a pot over low heat, stirring often so it stays smooth and creamy. If you’re using the microwave, heat in short intervals and stir frequently. If the soup thickens during storage, just add a splash of broth or water until it’s your preferred consistency.

FAQs

Can I use frozen butternut squash?

Absolutely! Frozen butternut squash is a real timesaver. You can roast it straight from the freezer; just add a couple extra minutes to the roasting time, and it’ll work perfectly in this soup.

How spicy does the cayenne make the soup?

The cayenne is totally optional, and even a small pinch just adds gentle warmth rather than real heat. Feel free to skip it if you’re serving sensitive taste buds or double it for more of a kick.

What’s the best way to blend the soup?

An immersion blender is by far the easiest and safest method right in the pot—less mess and less fuss! If you’re using a standard blender, let the soup cool a bit before blending in small batches to avoid splashy accidents.

Can I make this soup vegan?

Definitely! Simply swap the cream cheese for a plant-based version, and you’ll have a deliciously creamy vegan meal. Most other ingredients are naturally vegan, so it’s an easy adjustment.

Can I double this recipe for a crowd?

This soup doubles (and even triples) beautifully! Just make sure you have a pot big enough to handle all that autumn flavor, and adjust seasoning to taste as you go. It’s always a hit at family gatherings and potlucks.

Final Thoughts

If you’re searching for that perfect, soul-warming fall recipe, I can’t recommend Roasted Butternut Squash Soup with Cream Cheese and Cranberries enough. It’s cozy, colorful, and a little bit fancy without any fuss. Give it a try and watch it become a new favorite at your table!

Roasted Butternut Squash Soup with Cream Cheese and Cranberries Recipe

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4.7 from 13 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

This Roasted Butternut Squash Soup with Cream Cheese and Cranberries is a delightful autumn dish that balances the sweetness of squash with the tanginess of cream cheese and the tartness of cranberries. The warm spices and creamy texture make it a comforting and flavorful soup that is perfect for chilly days.

Ingredients

Scale

Butternut Squash:

1 medium butternut squash (about 2.5 pounds), peeled, seeded, and cubed

Seasoning:

1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper (optional)

Broth and Garnish:

4 cups low-sodium vegetable broth
4 ounces cream cheese, softened
1/4 cup dried cranberries
Salt and black pepper to taste
Pumpkin seeds, extra cranberries, and a swirl of cream for garnish (optional)

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with half of the olive oil, and season with salt and pepper. Roast for 25 to 30 minutes, or until the squash is tender and lightly caramelized.
Sauté aromatics: In a large pot over medium heat, add the remaining olive oil and sauté the onion for 4 to 5 minutes until softened. Add the garlic, cinnamon, nutmeg, and cayenne (if using), and cook for another minute.
Cook the soup: Add the roasted squash to the pot along with the vegetable broth. Bring to a simmer and cook for 10 minutes to blend flavors. Remove from heat and use an immersion blender to puree the soup until smooth. Stir in the cream cheese until fully melted.
Finish and serve: Add the dried cranberries and cook for another 2 to 3 minutes to soften them slightly. Season with salt and pepper to taste. Serve hot, garnished with pumpkin seeds, more cranberries, and a swirl of cream if desired.