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
Scale
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.
