🍲 Roasted Butternut Squash Soup with Cream Cheese and Cranberries 🧀

A spoonful of comfort with every bite, perfect for crisp autumn evenings!

🍽️ Ingredients 🍽️

- 1/2 cup dried cranberries
- 1 onion, chopped 🧅
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 tablespoons olive oil 🫒
- 1 large butternut squash, peeled, seeded, and cubed
- 4 cups vegetable or chicken broth 🥣
- 1/2 teaspoon ground cinnamon
- Salt and pepper, to taste
- 1 8 oz package cream cheese, softened 🧀
- 3 cloves garlic, minced 🧄
- Fresh thyme, for garnish (optional)

🧑‍🍳 Directions 🧑‍🍳

1. Roast the Squash: Preheat the oven to 400°F (200°C). Toss the butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, turning once until tender and caramelized.

2. Sauté the Aromatics: In a large pot, heat the remaining olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and cook for an additional 1-2 minutes, until fragrant.

3. Simmer the Soup: Add the roasted squash to the pot along with the broth, cinnamon, nutmeg, and ginger. Bring to a boil, then reduce to a simmer for 10 minutes.

4. Blend Until Smooth: Use an immersion blender, or transfer to a blender in batches, and puree the soup until smooth.

5. Add the Cream Cheese: Stir in the cream cheese until melted and smoothly incorporated. Simmer for an additional 5 minutes.

6. Serve: Ladle the soup into bowls and garnish with dried cranberries and optional fresh thyme.

🍎 Nutritional Information 🍎

- Calories: 210 per serving
- Carbohydrates: 25g
- Proteins: 4g
- Fats: 12g

💡 Tips and Tricks 💡

- For a vegan version, substitute cream cheese with a vegan alternative and use vegetable broth.
- Enhance the nuttiness by adding a sprinkle of toasted pumpkin seeds on top before serving.

⏳ Preparation Time 🕰️

Preparation time: 15 minutes | Cooking time: 45 minutes | Serving: 6