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Sweet and Savory Butternut Squash Soup

This roasted sweet and savory butternut squash soup with sausage is an easy, almost one-pot meal that is both nutritious and budget-friendly. The creamy, savory richness of both the roasted butternut squash and roasted garlic makes this broth a wonderful comforting cool weather delight you will want to make over and over again.
Course Anytime Meal, dinner, holiday, lunch
Cuisine American
Keyword butternut squash soup, healthy, soup, vegetables
Prep Time 45 minutes
Cook Time 1 hour 40 minutes
Servings 8 servings
Calories 150kcal

Ingredients

  • 1 whole whole roasted butternut squash
  • 1 head roasted garlic, whole roasted garlic head squeeze from base of head into soup
  • 1 tbsp olive oil or butter or one tbsp of each
  • 1 medium onion
  • 4 oz cream cheese (regular or jalapeno)
  • 2 tsp homemade pumpkin pie spice or store bought cinnamon can be substituted
  • 1 tsp cumin
  • 1 tsp salt
  • 6 cups chicken broth 44 oz.
  • 5 sprigs fresh thyme 2 inch a piece, strip leaves and use. discard stems

Instructions

  • STEP ONE: Cut up the cooled butternut squash (if roasting follow the instructions below) and onion, set aside. Note: Roasting the butternut squash is optional.
  • Microwave method to soften and semi-cook: Prick the outer skin of the whole butternut squash with a knife end or a fork. Make sure you break the skin. Place it in the microwave for at least 6 minutes depending on how large the squash is. If not roasting then microwave for an additional 4 minutes...let cool before cutting.
  • STEP TWO: Melt 2 tablespoons of butter or olive oil or both on the bottom of a dutch oven and add cut up veggies. Saute until soft, about 5 minutes.
  • STEP THREE: Add seasonings, (salt, cumin, pumpkin pie spice, black pepper) and stir to coat the sauteed veggies.
  • STEP FOUR: Add chicken broth, stir and bring to a boil. Turn down the heat to a simmer and let the soup mixture cook for at least 30 minutes.
  • STEP FIVE: Soup is ready to blend when the contents are nice, soft and easily mashed a with a fork. Add cream cheese and whole roasted garlic head; let soften up in the hot broth. Add some fresh thyme.
  • STEP SIX: Blend with an Immersion Blender, food processor, or a regular stand-up blender. Note: if using a stand-up blender or food processor make sure soup is cooled to insure avoiding "hot mess" explosions, LOL! Note: You might need to work in batches if you have a small blender.
  • STEP SEVEN: When the soup is velvety and smooth, taste for seasoning adjustments. Reheat to desired heat level.

Whole Roasted Butternut Squash

  • Preheat Oven to 375°
    Prick the outer skin of the whole butternut squash with a knife end or a fork. Make sure you break the skin. Place it in the microwave for at least 6 minutes depending on how large the squash is.
  • When the butternut squash is semi-soft and has cooled off, cut the ends off and then cut down the middle. Scrape the seeds out, discard or compost:).
  • Drizzle or spray inside of squash halves with oil. Note: if drizzling oil, make sure to smear on all the flesh surface. Sprinkle with salt and pepper or seasonings of your choice. Roast at 375° on foil or cookie sheet for at least 45 minutes. Let cool before cutting.

Roasting Fresh Garlic

  • Preheat Oven to 375°
    Clean garlic head with a damp cloth getting rid of all the lose dirt debris. Cut the tipped pointy end about 1/4 to 1/3 into the point.
  • Place on an aluminum foil sheet, drizzle olive oil on the cut open cloves, then sprinkle with salt and pepper.
  • Wrap seasoned oiled garlic heads with foil then place in the oven.
  • Roast for at least 45 minutes
  • Note: These roasting steps can be done a day or two in advance.

Notes

3 Blue Weight Watcher Points without sausage and toppers.
Refrigerate safely for about a week in an air tight container.
Recipe can be frozen in a freezer container or single-serve freezer bags.
Add a little more broth or coconut milk to thin up.
Use vegetable broth instead of chicken broth.
If you're not a big fan of garlic then omit it.