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
Scale
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.
