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A great way to use that summer squash from your garden is with this Creamy Roasted Butternut Squash Soup Recipe! The sweetness of the squash mingled with the savory of the onion, garlic and seasonings make this a wonderful warming soup for those chilly fall evenings! Check out our other Dinner Recipes while you’re here, like this Spaghetti Squash and Meatballs recipe!
Ingredients :
- 4 butternut squashes
- 1 medium onion diced
- 3-4 garlic cloves minced
- 6 cups of chicken broth
- 8 oz block of cream cheese
- 1 tsp of ground sage
- 1 tsp of thyme leaves
- 2 tsp of xantham gum
- 1 cup of shredded cheddar cheese
- Salt/Pepper
- Olive oil
Step One : Bake the Squash
Preheat your oven to 400 degrees. Cut the squashes in half and scoop out the seeds. Add the squash to a baking dish, cut sides down. Fill the dish with enough water to cover the bottom. Bake for 1 hour or until the skins are roasted and sunken. Let them cool for 5-10 minutes, until cool enough to handle.
Step Two : Scoop the Squash
Once the squash is cool enough to handle, scoop out the insides of it into a large bowl. Using a fork, mash any larger chunks and mix until smooth.
Step Three : Start the Soup
Add diced onion and minced garlic to a Dutch oven that has been drizzled with olive oil. Sauté this until the onion is translucent, about 5-10 minutes. Next, add the chicken broth, the squash puree and the seasonings. Bring to a simmer, stirring every few minutes.
Step Four : Thicken the Soup
Using a coffee mug, remove some of the soup. Add 1 tsp of the xantham gum and stir. Add the thickened soup back to the pot. Do this one more time. This will help thicken up the soup nicely. Next, add the cream cheese, one spoonful at a time. Stir the soup until the cream cheese is completely incorporated.
Last thing to add is the shredded cheese. You can use mild, regular, or sharp cheddar for this. Once that is stirred in, the soup is ready!
I hope you give this recipe a try! Let me know if you have any questions in the comments below! If you like squash recipes, you might like this Squash Casserole in a Jiffy recipe, too! Make sure to join our email family so we can keep in touch!
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Creamy Roasted Butternut Squash Soup Recipe
Turn those summer squashes into some yummy soup for those chilly fall evenings with this delicious Creamy Roasted Butternut Squash Soup Recipe!
Ingredients
- 4 butternut squashes
- 1 medium onion diced
- 3-4 garlic cloves minced
- 6 cups of chicken broth
- 8 oz block of cream cheese
- 1 tsp of ground sage
- 1 tsp of thyme leaves
- 2 tsp of xantham gum
- 1 cup of shredded cheddar cheese
- Salt/Pepper
- Olive oil
Instructions
- Cut the squashes in half, scoop out the seeds of each one, and place the squash open sides down into a shallow baking dish.
- Add enough water to the baking dish to cover the bottom completely and bake on 400 degrees for one hour until the skins are roasted and sunken.
- Let cool for 5-10 minutes until cool enough to handle.
- Add diced onion and minced garlic to a dutch oven that has been drizzled with olive oil on medium high heat
- Scoop the meat out of the squashes and add to a bowl. Mix well, making sure to mash any larger chunks. Add the squash mixture to the sautéed onions.
- Add the chicken broth, thyme and sage to the dutch oven and bring to a simmer for about 20 minutes.
- Using a coffee mug, remove a bit of soup from the pot. Add 1 tsp of the xantham gum and stir. Add the thickened soup back to the dutch oven and stir. Do this one more time. Let simmer for about 10 minutes.
- Add cream cheese, one spoonful at a time. Stirring constantly until cheese is incorporated. Last, add the cheddar cheese and stir. Add salt/pepper to taste. Enjoy!
