Roasted Butternut Squash Cream Soup

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

2. 2

   Rub olive oil over the cut sides of the butternut squash halves; sprinkle each with salt and black pepper. Place the squash cut-side down on the prepared baking sheet.

3. 3

   Bake in the preheated oven until tender, about 1 hour. Scoop the squash flesh into a bowl, mash thoroughly, and set aside.

4. 4

   Melt butter in a medium pot over medium heat. Cook and stir the onion and garlic in the melted butter until the onion is slightly softened, 3 to 5 minutes. Add the carrot; cook and stir until the carrot and onion are tender, 5 to 10 minutes.

5. 5

   Stir the mashed squash, marjoram, celery seed, cayenne pepper, salt, and black pepper into the onion mixture; cook and stir until heated through, 5 to 10 minutes. Stir in the chicken stock and bring the mixture to a boil.

6. 6

   Gradually add the cream and cream cheese to the squash mixture; stir until the cream cheese is melted and fully incorporated. Bring to a simmer and cook until the flavors blend, about 30 minutes.

• Calories 171.54 kcal Moderate
• Protein 3.73 g Low Source
• Carbs 25.75 g Moderate
• Total Fat 6.41 g Moderate
• Saturated Fat 3.14 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 13.37 mg Low Source
• Sodium 281.19 mg Moderate
• Fiber 3.56 g Moderate
• Sugar 4.05 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 204.98 mg Moderate
• Iron 1.37 mg Low Source
• Potassium 587.87 mg Moderate
• Vitamin A 1007.52 mcg_rae Good Source
• Vitamin C 45.07 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Celery
• Garlic 🧄
• Onions 🧅