## Delicious Roasted Butternut Squash Soup with Cream Cheese and Cranberries – An Autumn Delight!
If you’re looking for comfort food to warm up your day, nothing does the trick like a taste bud tickling Roasted Butternut Squash Soup with Cream Cheese and Cranberries. This cosy culinary treat is easy to prepare and perfect for autumn dinners and festive holiday events.
## Why Make This Recipe
This butternut squash soup recipe with cream cheese and cranberries brings a new twist to a traditional dish. The creamy texture blends with the tad bit sweet flavor from cranberries to add a hint of tanginess, making every sip you take an enchanting flavor adventure.
## How to Make Roasted Butternut Squash Soup with Cream Cheese and Cranberries
Ready to indulge in the velvety delight? Let’s dive straight into the recipe!
## Ingredients
Before you start, gather all your ingredients:
-1 large butternut squash, peeled and cubed
-2 tablespoons olive oil
-Salt and pepper to taste
-1 onion, diced
-2 cloves garlic, minced
-4 cups vegetable broth
-4 oz cream cheese, softened
-1/2 teaspoon nutmeg
-1/2 cup dried cranberries
## Directions
Making butternut squash soup with cream cheese and cranberries is as simple as A, B, C! Here are the steps:
-Start by preheating your oven to 400°F (200°C).
-Toss the cubed squash with olive oil, salt, and pepper then spread evenly on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
-Meanwhile, in a large pot, sauté the diced onion and minced garlic in olive oil until the onion is translucent.
-Add the roasted squash and vegetable broth to the pot. Let it simmer for about 10 minutes.
-Blend the soup with an immersion blender until it attains a smooth texture.
-Stir in the cream cheese and nutmeg and mix until well integrated and creamy.
-Top it off with a sprinkle of dried cranberries before serving.
## How to Serve Roasted Butternut Squash Soup with Cream Cheese and Cranberries
This soup is best served hot, straight from the pot! You can serve it as a main course with a side of crusty bread or as a warm appetizer to set the tone for a meal.
## How to Store Roasted Butternut Squash Soup with Cream Cheese and Cranberries
Store the leftovers in an airtight container and refrigerate. The soup will keep well for up to a week. For longer storage, freeze the soup in a freezer-safe container.
## Tips to Make Roasted Butternut Squash Soup with Cream Cheese and Cranberries
-Cut the squash into evenly-sized cubes for even roasting.
-For a more pronounced flavor, you can roast the onion and garlic along with the squash.
-Feel free to adjust the quantity of cream cheese to your preferred soup consistency.
## Variations
Replace dried cranberries with fried sage or toasted pumpkin seeds for a variation of taste.
## FAQs
Q1: Can I use fresh cranberries instead of dried?
Ans: Yes, you can, but it might alter the sweetness level of the soup.
Q2: Can I use chicken broth instead of vegetable broth?
Ans: Yes, you could substitute vegetable broth with chicken broth if preferred.
Q3: Can I make this soup vegan?
Ans: Yes. Substitute the cream cheese with a dairy-free version to make it vegan.