If you’re craving something that wraps you up in cozy autumnal vibes with every spoonful, this Roasted Butternut Squash Soup with Cream Cheese and Cranberries Recipe is your new best friend. It beautifully marries the natural sweetness of caramelized butternut squash with the tangy zing of dried cranberries, all laced with smooth cream cheese for that irresistible velvety finish. Whether you’re looking for a comforting weeknight dinner or a stunning starter to impress guests, this soup promises warmth, depth, and a little festive flair in every bowl.
Ingredients You’ll Need
The magic of this soup really comes down to simple, honest ingredients that each bring their own charm. From the earthy sweetness of butternut squash to the warm spices that dance on your palate, every element plays a key role in creating a soup that is both satisfying and beautiful.
- Butternut squash: The star of the show, offering natural sweetness and creamy texture when roasted.
- Olive oil: Enhances roasting and sautéing, adding richness and a subtle fruity note.
- Onion: Provides a savory depth and aromatic base to balance the sweetness.
- Garlic: Adds a fragrant punch that wakes up the flavors in the soup.
- Vegetable or chicken broth: The liquid backbone that blends all the ingredients into a luscious soup.
- Ground cinnamon: Gives a warm, cozy spice that pairs perfectly with squash.
- Ground nutmeg: Adds a hint of nutty warmth and complexity.
- Ground ginger: Brings a subtle zing and brightness to the profile.
- Salt and pepper: Essential for seasoning and enhancing all the natural flavors.
- Cream cheese: Creates a luxuriously creamy texture and slight tanginess.
- Dried cranberries: Sprinkle on top for a tart, chewy contrast that livens up each bite.
- Fresh thyme (optional): Offers a fragrant herbal note and pretty garnish.
How to Make Roasted Butternut Squash Soup with Cream Cheese and Cranberries Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C). Toss the cubed butternut squash with a tablespoon of olive oil, plus salt and pepper to taste. Spread the cubes evenly on a baking sheet to ensure they roast evenly, then pop them in the oven for about 25 to 30 minutes. Halfway through, give them a flip so they caramelize beautifully on all sides. This roasting process brings out the squash’s natural sweetness and gives the soup a rich depth of flavor.
Step 2: Sauté the Aromatics
While the squash is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until it softens and turns translucent—around 5 minutes. Then, stir in the minced garlic, and cook for an extra 1 to 2 minutes until you can smell that wonderful, fragrant aroma. This step builds a savory yet mellow foundation for your soup.
Step 3: Simmer the Soup
Once the squash is roasted, add it into the pot with the sautéed onions and garlic. Pour in your choice of vegetable or chicken broth, followed by the warming spices—cinnamon, nutmeg, and ginger. Bring everything to a gentle boil, then reduce the heat and let it simmer for 10 minutes. This allows the flavors to meld beautifully and ensures your soup will be bursting with cozy spice notes.
Step 4: Blend Until Smooth
It’s time to create that silky texture we all adore. Using an immersion blender directly in the pot, blend the soup until it’s completely smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a traditional blender. Blending is where this dish transforms from chunks of roasted squash and broth into a luxurious, spoonable treat.
Step 5: Add the Cream Cheese
Lower the heat and stir in the softened cream cheese until it melts seamlessly into the soup, enriching it with velvety creaminess and a touch of tang. Let it simmer for an extra five minutes to fully combine those flavors and thicken slightly. This final step is what elevates the soup into something truly special and comforting.
Step 6: Serve and Garnish
Ladle the hot soup into bowls and top each serving with a handful of dried cranberries. The cranberries add a delightful tart contrast and a chewy texture that balances the creaminess perfectly. For an extra layer of freshness and a gorgeous presentation, sprinkle some fresh thyme on top. Now, it’s ready to enjoy!
How to Serve Roasted Butternut Squash Soup with Cream Cheese and Cranberries Recipe
Garnishes
Fresh thyme and dried cranberries are the obvious champions here, injecting fresh aromas and sweet-tart bursts that brighten the soup immensely. You could also sprinkle toasted pumpkin seeds or a drizzle of good-quality olive oil for extra texture and flavor.
Side Dishes
This soup pairs beautifully with crusty bread or garlic naan to soak up every last drop. A crisp green salad with a light vinaigrette complements the creaminess while keeping your meal fresh and satisfying. For a heartier option, try serving alongside roasted chicken or a simple grain bowl with quinoa or farro.
Creative Ways to Present
For entertaining, serve this soup in small cups or shot glasses for an elegant appetizer. Swirl a little extra cream cheese or yogurt on top and garnish with a single cranberry and thyme sprig for a stunning effect. You can even layer the soup with cranberry sauce in a clear glass bowl for beautiful visual contrast.
Make Ahead and Storage
Storing Leftovers
This soup tastes just as wonderful the next day because the flavors deepen. Store leftovers in an airtight container in the refrigerator for up to four days. Before reheating, give it a good stir to recombine any ingredients that may have settled.
Freezing
If you want to enjoy this soup even later, it freezes beautifully. Let the soup cool completely, then transfer to freezer-safe containers or bags. It will keep well for up to three months. Remember to leave room for expansion if using containers!
Reheating
Reheat gently over medium-low heat on the stovetop, stirring occasionally to keep the soup smooth and prevent scorching. You can add a splash of broth or water if the soup thickened too much in the fridge or freezer. Avoid boiling, which can break down the cream cheese and change the texture.
FAQs
Can I use fresh cranberries instead of dried?
Absolutely! Fresh cranberries will add more tartness and juiciness, but because they’re quite tart and firm, consider cooking them briefly or balancing with a touch of sweetness. Dried cranberries are convenient and provide a chewy texture without additional prep.
Is this soup gluten-free?
Yes, this Roasted Butternut Squash Soup with Cream Cheese and Cranberries Recipe is naturally gluten-free as long as you use broth that’s labeled gluten-free. Always double-check ingredient labels to be sure.
Can I substitute cream cheese with something else?
If you prefer, Greek yogurt or sour cream can give a similar creamy tang, but add them after blending off the heat to prevent curdling. For a vegan version, try a plant-based cream cheese alternative.
How spicy is this soup?
This soup focuses on warm spices like cinnamon, nutmeg, and ginger which add gentle warmth without heat. It’s mild and comforting, perfectly suited for all palates including kids.
Can I prepare this soup in advance for a party?
Definitely! You can make the soup completely ahead of time and store it chilled. When you’re ready to serve, reheat slowly and add any garnishes just before plating. This makes entertaining relaxed and stress-free.
Final Thoughts
This Roasted Butternut Squash Soup with Cream Cheese and Cranberries Recipe is one of those dishes that feels like a warm hug on a chilly day. It’s simple enough to make any night of the week but impressive enough to serve company. The harmony of sweet, creamy, and tart flavors makes it unforgettable. I can’t wait for you to try it and see just how deliciously comforting autumn can taste!
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Roasted Butternut Squash Soup with Cream Cheese and Cranberries Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Butternut Squash Soup with Cream Cheese and Cranberries is a comforting, velvety soup perfect for fall and winter. The butternut squash is roasted to bring out its natural sweetness and caramelization, then blended with aromatic spices and cream cheese for a smooth, rich texture. Topped with tart dried cranberries and fresh thyme, this soup balances sweet and savory flavors beautifully.
Ingredients
Main Ingredients
- 1 large butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Salt and pepper, to taste
- 1 (8 oz) package cream cheese, softened
- 1/2 cup dried cranberries
- Fresh thyme, for garnish (optional)
Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash evenly on a baking sheet and roast for 25 to 30 minutes, flipping halfway through until the squash is tender and caramelized.
- Sauté the Aromatics: While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Then add the minced garlic and cook for another 1 to 2 minutes until fragrant.
- Simmer the Soup: Add the roasted butternut squash to the pot with the sautéed onions and garlic. Pour in the vegetable or chicken broth, then season with ground cinnamon, nutmeg, and ginger. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes to allow the flavors to meld.
- Blend Until Smooth: Use an immersion blender directly in the pot to puree the soup until it reaches a smooth and creamy consistency. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the pot.
- Add the Cream Cheese: Stir in the softened cream cheese into the hot soup until it melts completely and creates a velvety texture. Allow the soup to simmer for an additional 5 minutes to fully incorporate the cream cheese.
- Serve: Ladle the soup into bowls and garnish with a handful of dried cranberries. Add fresh thyme sprigs for a pop of color and extra flavor if desired. Serve hot and enjoy!
Notes
- You can substitute cream cheese with Greek yogurt or sour cream for a tangier flavor.
- Vegetarian option: Use vegetable broth instead of chicken broth.
- For a smoother soup, strain after blending to remove any fibrous bits of squash.
- Leftover soup refrigerates well for up to 3 days and can be frozen for up to 2 months.
- Dried cranberries add a tangy contrast but can be replaced with fresh pomegranate seeds or omitted based on preference.
