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Ingredients

1 tablespoon olive oil 1 butternut squash, halved lengthwise and seeded salt and ground black pepper to taste 1 teaspoon butter, or to taste 1 onion, diced 2 cloves garlic, pressed ½ cup shredded carrot, or to taste ½ teaspoon dried marjoram, or to taste ½ teaspoon celery seed, or to taste 2 pinches cayenne pepper, or to taste 4 cups chicken stock ¼ cup heavy whipping cream, or more to taste 2 ounces cream cheese, or more to taste

Nutrition Info

158.3 calories carbohydrate: 21.6 g cholesterol: 21.8 mg fat: 7.9 g fiber: 3.6 g protein: 3.1 g saturatedFat: 3.9 g servingSize: - sodium: 520.1 mg sugar: 4.9 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Rub olive oil on cut-side of butternut squash halves, sprinkle each with salt and pepper. Lay squash, cut-side down, on prepared baking sheet.
Bake squash in the preheated oven until tender, about 1 hour. Scoop squash flesh into a bowl and mash.
Melt butter in a pot over medium heat. Cook and stir onion and garlic in melted butter until onion is slightly softened, 3 to 5 minutes. Add carrots, cook and stir until carrot and onion are tender, 5 to 10 minutes.
Stir mashed squash, marjoram, celery seed, cayenne pepper, salt, and black pepper into onion mixture, cook and stir until heated through, 5 to 10 minutes. Stir in chicken stock, bring mixture to a boil.
Gradually add cream and cream cheese to squash mixture, stir until cream cheese is melted and incorporated. Bring to a simmer and cook until flavors blend, 30 minutes.

8 servings

A real savory squash soup that is not pureed to death!