Creamy roasted butternut squash soup
2 hours 5 min
A filling soup made with mashed roasted butternut squash, grated carrot and finely diced onion which means there's no need to get your blender out of the cupboard! Add a few pinches of cayenne pepper to spice things up.
Swank
22 people made this
Ingredients
Serves: 8
- 1 tablespoon olive oil
- 1 butternut squash, halved lengthwise and seeded
- salt and ground black pepper to taste
- 1 teaspoon butter, or to taste
- 1 onion, finely diced
- 2 cloves garlic, pressed
- 75g grated carrot, or to taste
- 1/2 teaspoon dried marjoram, or to taste
- 1/2 teaspoon celery seed, or to taste
- 2 pinches cayenne pepper, or to taste
- 1L chicken stock
- 4 tablespoons double cream, or more to taste
- 50g cream cheese, or more to taste
Method
Prep:15min ›
Cook:1hr50min ›
Ready in:2hr5min
- Preheat oven to 180 C / Gas 4. Line a baking tray with foil.
- Rub olive oil on cut-side of butternut squash halves; sprinkle each with salt and pepper. Lay squash, cut-side down, on prepared baking tray.
- Bake squash in the preheated oven until tender, about 1 hour. Scoop squash flesh into a bowl and mash.
- Melt butter in a pot over medium heat. Cook and stir onion and garlic in melted butter until onion is slightly softened, 3 to 5 minutes. Add carrots; cook and stir until carrot and onion are tender, 5 to 10 minutes.
- 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 the boil.
- Gradually add cream and cream cheese to squash mixture; stir until cream cheese is melted and incorporated. Bring to a simmer and cook until flavours blend, 30 minutes.
