Roasted Butternut Squash Soup


The second there is a chill in the air, I run to the kitchen and start making soup. I’ll be sharing more recipes, but this is the perfect fall soup: Roasted Butternut Squash Soup.

What I love most about this soup is it always reminds me of my best friend and former neighbor, Lourdes. As neighbors, both with two babies, we learned to be moms together – sometimes we succeeded… often times we failed. But we were there every day to hold each other up.

Lourdes’ son and daughter are like my own. I’ve fed them, bathed them, scolded them, loved on them and Lourdes did the very same for my two boys. Best of all, our kids are forever friends, even though they have now moved far away. I miss her family every day, but cherish our phone calls and occasional trips to visit. It's like time never passed.

Recipe swapping was a constant with me and Lourdes. I might have had the upper hand (LOL), but we both shared a commitment to wholesome, home-cooked meals for our kids.

Lourdes made this Roasted Butternut Squash Soup one night and shared some with me. I nearly died. It’s the perfect fall soup – savory, warm, creamy and a touch of spice. Best of all, every time I make it, I think of Lourdes and her family.

Here’s the recipe...

  • 6 T diced shallots
  • 1 T Olive Oil
  • 4 T Butter
  • 6 C Peeled and cubed butternut squash
  • 4 C low-sodium chicken broth
  • 1/2 t dried marjoram
  • 1/4 t black pepper
  • 1/8 t ceyenne pepper
  • 1 8 oz. package of cream cheese (room temp)


Roast cubed squash w/ salt, pepper and olive oil at 375 until tender w/ fork.
Saute diced in olive oil until translucent.
Add squash, chicken broth, marjoram, black pepper and ceyenne pepper.
Bring to a boil; reduce to simmer for 10 minutes (or until squash is very tender).

Add room-temperature cream cheese in cubes and stir until it starts to mix in
Puree soup in blender or with immersion blender until creamy. 

Best topped with croutons or roasted broccoli