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)
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.
Notes
- For added depth, roast the squash with a bit of maple syrup.
- If using a high-speed blender, let the soup cool slightly before blending.
- This soup pairs beautifully with crusty bread or a fresh fall salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 260
- Sugar: 9g
- Sodium: 520mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 25mg
