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)

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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.