Savory Roasted Butternut Squash Soup

Ingredients

• 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 , diced
• 2 cloves garlic , pressed
• 0.5 cups shredded carrot , or to taste
• 0.5 teaspoons dried marjoram , or to taste
• 0.5 teaspoons celery seed , or to taste
• 2 pinches cayenne pepper , or to taste
• 4 cups chicken stock
• 0.25 cups heavy whipping cream , or more to taste
• 2 ounces cream cheese , or more to taste

Instructions

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

   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 a boil.

6. 6

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