If you’re craving a cozy, heartwarming soup that wraps you in flavors of autumn, you are going to adore this Roasted Butternut Squash Soup with Cream Cheese and Cranberries Recipe. Creamy, slightly sweet, with just the right hint of spice, and topped with tart cranberries that crash the party in the best possible way, this soup feels like a warm hug on a chilly day. Roasting the squash brings out a beautiful caramelized depth that takes every spoonful to the next level. Trust me, once you make this, it’ll quickly become a beloved staple whenever you want comfort food that’s as nutritious as it is delicious.
Ingredients You’ll Need
This recipe keeps things simple, relying on a handful of essential ingredients that each play a key role in creating a deeply flavorful, comforting bowl of goodness. From the naturally sweet butternut squash to the creamy tang of cream cheese and the festive burst of cranberries, every component adds its own signature charm.
- Butternut squash: The star of the show, offering a sweet and earthy base.
- Olive oil: Helps roast the squash beautifully while adding a silky texture.
- Onion: Adds a savory sweetness when sautéed.
- Garlic: Provides that irresistible aromatic warmth.
- Vegetable or chicken broth: Builds the flavorful liquid foundation.
- Ground cinnamon: A hint of spice that complements the squash’s sweetness.
- Ground nutmeg: Adds a cozy warmth that enhances the autumn vibes.
- Ground ginger: Gives a subtle zing and brightens the overall flavor.
- Salt and pepper: Balances and rounds out all the flavors.
- Cream cheese: Brings a rich creaminess that makes the soup irresistibly smooth.
- Dried cranberries: The perfect tart contrast and lovely texture pop.
- Fresh thyme (optional): For garnish, adding a fresh herbal note and pretty color.
How to Make Roasted Butternut Squash Soup with Cream Cheese and Cranberries Recipe
Step 1: Roast the Squash
Start by preheating your oven to 400°F (200°C). Toss the peeled, seeded, and cubed butternut squash with a tablespoon of olive oil, along with some salt and pepper to season. Spread the squash in a single layer on a baking sheet so it can roast evenly. As it roasts for about 25 to 30 minutes, the edges will caramelize beautifully, enhancing the squash’s natural sweetness. Make sure to flip the pieces halfway through to get that perfect golden texture all around. This roasting step is key to developing those deep, rich flavors.
Step 2: Sauté the Aromatics
While the squash does its thing in the oven, heat the remaining olive oil in a large pot over medium heat. Toss in the chopped onion and cook for about five minutes until it’s soft and translucent, releasing a gentle sweetness that forms the backbone of the soup’s savory undertones. Then add the minced garlic and sauté for another 1 to 2 minutes, letting its fragrance infuse the pot. This step helps to build layers of flavor that make the soup so comforting and inviting.
Step 3: Simmer the Soup
Once your squash is roasted to tender perfection, add it right to the pot with the onions and garlic. Pour in your broth of choice — vegetable or chicken — whichever you prefer or have on hand. Next, stir in the warm spices: cinnamon, nutmeg, and ginger. These spices bring a gentle, cozy heat and aroma that perfectly complement the squash’s sweetness. Bring everything to a boil, then reduce the heat and let it simmer for 10 minutes, allowing all the flavors to mingle and deepen.
Step 4: Blend Until Smooth
This is the fun part! Using an immersion blender right in the pot, or carefully transferring the mixture in batches to a countertop blender, blend the soup until it’s creamy and velvety smooth. This texture is what makes this Roasted Butternut Squash Soup with Cream Cheese and Cranberries Recipe feel indulgent yet so satisfying. No lumps here — just pure, smooth goodness.
Step 5: Add the Cream Cheese
Return the blended soup to low heat and gently stir in the softened cream cheese. Watching that cream cheese melt and blend into the soup is pure magic — it transforms the texture to a luscious silkiness that hugs your spoon with every bite. Let the soup simmer for an additional five minutes so all those flavors marry beautifully.
Step 6: Serve with Cranberries and Herbs
Ladle the soup into warm bowls and sprinkle dried cranberries on top for a pop of cheerful color and a burst of tart sweetness. If you’re feeling fancy (or just want an extra flavor boost), garnish with fresh thyme leaves that add a lovely herbal brightness and look gorgeous against the creamy orange backdrop. This final touch elevates the dish from delicious to absolutely memorable.
How to Serve Roasted Butternut Squash Soup with Cream Cheese and Cranberries Recipe
Garnishes
Beyond the classic dried cranberries and fresh thyme, consider toasted pumpkin seeds for crunch or a drizzle of good-quality extra virgin olive oil for added richness. A swirl of Greek yogurt or sour cream can also add a tangy touch that contrasts beautifully with the soup’s creaminess. The right garnish adds both visual appeal and layers of flavor, turning each bowl into a work of art.
Side Dishes
This soup pairs wonderfully with warm, crusty bread like a baguette or sourdough to soak up every last drop. For a heartier meal, try serving alongside a crisp green salad with a citrus vinaigrette, or roasted Brussels sprouts for some earthy balance. You can even dip buttery crackers into the soup, making every bite an experience. The key is pairing with something that complements without overpowering the delicate, sweet and creamy notes of the soup.
Creative Ways to Present
Serve this soup in hollowed-out mini pumpkins or decorative acorn squash for a festive autumnal vibe perfect for entertaining. You can also layer the cranberry garnish into the soup right before serving to create a beautiful contrast against the vibrant orange soup base. Another fun idea is to create a dipping platter with slices of toasted baguette, different cheeses, and a small bowl of extra dried cranberries to add an interactive element to your meal.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors often develop even more, making leftovers just as delightful as the fresh batch. Just give it a good stir before reheating to reincorporate any settled ingredients.
Freezing
If you want to prepare ahead or save some for later, this soup freezes well. Allow it to cool fully, then transfer into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2 months. Keep in mind that the texture might thicken slightly when thawed due to the cream cheese, but a little stirring or adding a splash of broth while reheating fixes that in no time.
Reheating
When you’re ready to enjoy your leftover or frozen soup, warm it gently on the stove over low to medium heat. Stir frequently to prevent sticking and to keep the texture smooth and creamy. If it feels too thick, add a little broth, water, or milk to loosen it up. Avoid high heat that can cause the cream cheese to separate.
FAQs
Can I use fresh cranberries instead of dried?
Absolutely! Fresh cranberries will add a sharper, more tangy bite and a pop of juiciness compared to dried cranberries. You may want to balance the tartness by adding a touch of honey or maple syrup to the soup.
Is this soup suitable for vegans?
To make this Roasted Butternut Squash Soup with Cream Cheese and Cranberries Recipe vegan, substitute the cream cheese with a plant-based alternative and use vegetable broth. This swap keeps the creamy texture while staying animal-product free.
Can I make this soup spicier?
Yes! Try adding a pinch of cayenne pepper or a dash of smoked paprika along with the warm spices to introduce a subtle kick of heat. It adds a wonderful depth without overpowering the natural sweetness of the squash.
What if I don’t have an immersion blender?
No worries! You can carefully transfer the soup in batches to a countertop blender, being cautious since it will be hot. Blend until smooth and return it all back to the pot before adding cream cheese.
Can I use pre-cut butternut squash to save time?
Definitely. Using pre-cut squash is a huge time-saver and still works perfectly. Just watch the roasting time closely, as smaller pieces may cook faster and can caramelize quickly.
Final Thoughts
I promise, once you try this Roasted Butternut Squash Soup with Cream Cheese and Cranberries Recipe, it will become your go-to for those cool days when you want something cozy, elegant, and packed with heartwarming flavors. It’s easy to make, feels decadent without being heavy, and the cranberries add that unexpected little zing that makes it truly special. So gather your ingredients, get roasting, and enjoy every spoonful of this fall-inspired masterpiece!
Print
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
- Cuisine: American
- Diet: Vegetarian
Description
Warm and comforting roasted butternut squash soup enhanced with fragrant spices, creamy cream cheese, and a sweet-tart crunch of dried cranberries. This smooth, velvety soup is perfect for autumn or winter meals, offering a delightful balance of sweetness and savory flavors.
Ingredients
Squash and Roasting
- 1 large butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
Aromatics and Soup Base
- 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
Finishing Ingredients
- 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, season with salt and pepper, then spread evenly on a baking sheet. Roast for 25-30 minutes until tender and caramelized, flipping halfway through for even cooking.
- Sauté the Aromatics: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent. Add the minced garlic and cook for an additional 1-2 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 stir in ground cinnamon, nutmeg, and ginger. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes to blend the flavors.
- Blend Until Smooth: Use an immersion blender directly in the pot or transfer the soup in batches to a blender. Blend until the soup achieves a smooth, creamy consistency.
- Add the Cream Cheese: Stir in the softened cream cheese until fully melted and incorporated, which will give the soup a rich, velvety texture. Allow the soup to simmer for another 5 minutes to meld flavors.
- Serve: Ladle the soup into bowls and garnish with dried cranberries for a burst of sweetness and texture. Optionally, add fresh thyme leaves for an herby aroma and vivid color. Serve warm and enjoy.
Notes
- For a vegan version, substitute cream cheese with a plant-based cream cheese alternative.
- Use vegetable broth for a vegetarian option, or chicken broth for richer flavor.
- Roasting the squash until caramelized is key for deeper sweetness and enhanced flavor.
- If you prefer a thinner soup, add more broth to reach your desired consistency.
- Fresh cranberries can be used instead of dried, but will alter the texture and flavor.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
