If you’re craving a cozy, comforting bowl that’s bursting with rich flavor and a hint of festive flair, this Roasted Butternut Squash Soup with Cream Cheese and Cranberries Recipe is an absolute must-try. The deep caramel notes from roasting the squash mingle beautifully with the smooth creaminess of cream cheese, while tart cranberries add a surprising and delightful twist. Every spoonful feels like a warm hug, perfect for chilly evenings or whenever you want a little culinary sunshine.
Ingredients You’ll Need
This recipe shines because of its simple, wholesome ingredients. Each one plays a crucial role in building layers of taste and texture that make the soup unforgettable.
- Large butternut squash: Roasting it brings out its natural sweetness and creates a velvety base for the soup.
- Olive oil: Used both for roasting and sautéing, it adds a subtle richness that enhances all the flavors.
- Onion: Adds a savory depth and sweetness once softened, acting as a flavor foundation.
- Garlic: Just the right amount to amp up the aroma and complexity without overpowering.
- Vegetable or chicken broth: Creates the perfect liquid balance, giving body and warmth.
- Ground cinnamon, nutmeg, and ginger: These warming spices gently elevate the soup with a subtle holiday vibe.
- Salt and pepper: Essential for rounding out all those beautiful flavors perfectly.
- Cream cheese: Melts into the soup to give it that irresistibly creamy, luscious texture.
- Dried cranberries: Provide the perfect tart and chewy contrast as a garnish that surprises in every bite.
- Fresh thyme (optional): Adds a lovely herbal brightness and pretty presentation.
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 a tablespoon of olive oil, along with salt and pepper to season. Spread the pieces evenly on a baking sheet and roast for about 25 to 30 minutes. Flip halfway through to get that beautiful caramelization on all sides. This roasting step is key as it unlocks the squash’s natural sugars and adds a gorgeous golden color.
Step 2: Sauté Onions and Garlic
While your squash is roasting, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and sauté until it turns soft and translucent—this should take around 5 minutes. Next, toss in the minced garlic and cook it for another 1 to 2 minutes until its fragrance fills the kitchen, creating the aromatic base that lifts the whole soup.
Step 3: Combine and Simmer
Once your squash is tender and slightly caramelized, add it directly to the pot with the onions and garlic. Pour in your choice of vegetable or chicken broth, then sprinkle in the ground cinnamon, nutmeg, and ginger. These spices add that subtle warmth and cozy complexity that make the Roasted Butternut Squash Soup with Cream Cheese and Cranberries Recipe truly special. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes to marry all the flavors.
Step 4: Blend Until Smooth
To achieve that silky texture everyone loves, blend the soup until smooth using an immersion blender right in the pot, or carefully transfer the soup in batches to a blender. This step transforms the roasted squash and spiced broth into a velvety, luscious soup base that’s begging to be drizzled with cream cheese.
Step 5: Stir in Cream Cheese
Lower the heat and add the softened cream cheese, stirring until it melts completely and melds into the soup. This enriches the soup with an irresistible creaminess that’s both comforting and elegant. Let it simmer for an extra 5 minutes to thicken slightly and deepen the flavor.
Step 6: Garnish with Cranberries and Thyme
Ladle the soup into warm bowls and generously sprinkle dried cranberries on top for a burst of tartness and chewy texture. If you have fresh thyme on hand, add a few sprigs to brighten the dish with a pop of green and a fresh herbal note. This step gives the Roasted Butternut Squash Soup with Cream Cheese and Cranberries Recipe its signature charm and a festive flair.
How to Serve Roasted Butternut Squash Soup with Cream Cheese and Cranberries Recipe
Garnishes
The dried cranberries are the star garnish here, adding both a pop of vibrant color and a surprising tang that beautifully balances the richness of the cream cheese. Fresh thyme not only enhances the appearance but adds a subtle floral-herbal note that pairs wonderfully with the spices.
Side Dishes
This soup pairs perfectly with some crusty artisan bread or a warm garlic baguette to soak up all that luscious liquid gold. For a heartier meal, serve alongside a crisp mixed green salad tossed with a light vinaigrette to offer a contrasting fresh crunch.
Creative Ways to Present
For a lovely touch, drizzle a little extra cream cheese or a swirl of coconut cream on top. You could also scatter toasted pumpkin seeds or a sprinkle of smoked paprika to add texture and a bit of smoky depth. Serving the soup in small mugs or rustic bowls makes it extra inviting for parties or cozy dinners.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 3 days. Let it cool completely before transferring to an airtight container. When stored properly, its flavors actually meld even more, making it a perfect make-ahead option.
Freezing
If you want to save some for later, this soup freezes wonderfully for up to 3 months. Freeze in portions for convenience, remembering to leave some space at the top of the container as the soup will expand when frozen. Thaw overnight in the fridge before reheating.
Reheating
Gently reheat on the stovetop over medium-low heat, stirring occasionally to avoid sticking or separating. Add a splash of broth if it feels too thick after refrigeration or thawing. Avoid boiling to preserve the creamy texture and vibrant flavors.
FAQs
Can I use frozen butternut squash instead of fresh?
Absolutely! Frozen butternut squash works well and can save prep time. Just thaw it before roasting for the best caramelization and flavor development in your Roasted Butternut Squash Soup with Cream Cheese and Cranberries Recipe.
Is cream cheese necessary, or can I substitute it?
Cream cheese adds a luscious texture and mild tang, but you can substitute it with Greek yogurt, sour cream, or a soft goat cheese for a slightly different, yet delicious result.
Can I make this soup vegan?
Yes! Use vegetable broth and replace the cream cheese with a vegan cream cheese or cashew cream to keep that creamy richness without dairy.
How can I adjust the sweetness or tartness?
The roasting of the squash brings natural sweetness, but if you want it sweeter, add a drizzle of maple syrup before roasting. For more tartness, increase the amount of dried cranberries or add a squeeze of fresh lemon juice before serving.
What’s the best way to make the soup extra smooth?
For the smoothest texture, blend in batches using a powerful blender or use a fine-mesh sieve after blending to remove any fibrous bits, ensuring that luxurious velvety consistency.
Final Thoughts
This Roasted Butternut Squash Soup with Cream Cheese and Cranberries Recipe is a heartfelt celebration of comfort and flavor. It’s simple enough for a weekday dinner, yet special enough to impress guests on a chilly evening. Once you try it, you’ll understand why it has become one of my all-time favorite soups to make and share. Warm up your kitchen and your soul by diving into a bowl of this magical soup soon!
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 to 6 servings
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and comforting roasted butternut squash soup enhanced with warm spices, smooth cream cheese, and a burst of sweetness from dried cranberries. This hearty soup is perfect for fall and winter, offering a velvety texture and aromatic flavors with a beautiful presentation.
Ingredients
Vegetables
- 1 large butternut squash, peeled, seeded, and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
Liquids and Dairy
- 4 cups vegetable or chicken broth
- 1 (8 oz) package cream cheese, softened
- 2 tablespoons olive oil (divided)
Spices & Seasonings
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Salt and pepper, to taste
Garnish
- 1/2 cup dried cranberries
- Fresh thyme, for garnish (optional)
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 25–30 minutes, turning halfway through until tender and caramelized.
- Sauté Onion and Garlic: While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in minced garlic and sauté for an additional 1–2 minutes until fragrant.
- Add Roasted Squash and Broth: Transfer the roasted butternut squash to the pot with the onions and garlic. Pour in the vegetable or chicken broth. Season with ground cinnamon, nutmeg, and ginger. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes to allow flavors to meld.
- Blend the Soup: Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a countertop blender, blending until the soup is smooth and creamy.
- Incorporate Cream Cheese: Stir the softened cream cheese into the blended soup until fully melted and integrated, creating a rich and velvety texture. Let the soup simmer gently for an additional 5 minutes.
- Garnish and Serve: Ladle the hot soup into bowls. Garnish each serving with a handful of dried cranberries and add fresh thyme if desired for an extra burst of color and flavor.
Notes
- You can substitute cream cheese with coconut cream for a dairy-free version.
- Use either vegetable or chicken broth depending on dietary preference.
- For a spicier kick, add a pinch of cayenne pepper along with the warm spices.
- The soup can be stored in an airtight container for up to 3 days in the refrigerator.
- Reheat gently on the stovetop or microwave, stirring occasionally to maintain the creamy texture.
