Creamy Butternut Squash Soup
Prep time
Cook time
Total time
Serves: 4
  • 1 medium butternut, roasted
  • 4 Tbsp butter
  • 1 sweet onion, chopped
  • 2 garlic cloves, minced
  • ½ tsp dried thyme
  • ½ tsp garlic powder
  • ¼ tsp cinnamon
  • ¼ tsp cayenne pepper
  • Freshly cracked pepper
  • 2 cups chicken broth
  • 8 oz cream cheese
  1. For the Squash (This can be made a head of time):
  2. Preheat oven to 400 degrees.
  3. Slice squash in half lengthwise and scrape out seeds.
  4. Place on a cookie sheet cut side up. Drizzle with olive oil and sprinkle freshly cracked salt and pepper on top.
  5. Bake for 30-40 minutes or until tender when stabbed with a fork and let cool.
  6. For the Soup:
  7. Melt butter in soup pan over medium heat. Once melted add onion and cook until softened about 5 minutes. Add garlic and cook for a minute longer. Stir in spices and add chicken broth.
  8. Scoop out the meat of the squash and add to soup. Simmer for 5-10 minutes over low heat. Add cream cheese and stir until fully melted and mixed within soup.
  9. Pour soup into a blender or use an immersion blender to puree soup. Add back to pan and keep warm over medium heat.
  10. Garnish with: freshly cracked pepper, thyme (fresh or dried), honey (Payton’s favorite) and/or pumpkin seeds.
Recipe by Simple Roots at