Creamy Butternut Bliss Soup: A Hug in a Bowl 

Get ready to experience pure comfort in a bowl with this incredible Creamy Butternut Bliss Soup! As the days get cooler, there’s nothing quite like a warm, comforting soup to soothe your soul. This recipe takes the natural sweetness of roasted butternut and acorn squash and elevates it to a whole new level of creamy indulgence with the unexpected addition of cream cheese. It’s a truly delightful blend of earthy flavors and rich, velvety texture that will quickly become a household favorite.

This isn’t just a soup; it’s a culinary hug that’s surprisingly easy to create. Roasting the squash brings out its deepest, most caramelized flavors, creating a rich base that’s bursting with natural goodness. Then, the magic happens as the cream cheese melts in, transforming the soup into an unbelievably smooth and luxurious experience. It’s elegant enough to serve to guests, yet comforting enough for a cozy night in with the family.

So, if you’re looking for a dish that perfectly captures the essence of autumn’s bounty, look no further. This Creamy Butternut Bliss Soup is a testament to how simple ingredients, combined thoughtfully, can create something truly extraordinary. Get ready to fill your kitchen with the enticing aroma and your bowls with a heartwarming, satisfying meal that truly lives up to its name!

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Ingredients:

• 1 butternut squash, halved and seeded
• 1 acorn squash, halved and seeded
• 2 tablespoons butter
• 2 tablespoons avocado or olive oil
• 1 medium onion, diced
• 4 cups chicken or vegetable broth
• 1/3 cup brown sugar
• 8 oz cream cheese, cubed
• 1 tsp salt

Instructions:

1. Preheat oven to 400 degrees, roast butternut and acorn squashes face down on a lightly oiled sheet pan, roast until easily pierced with a fork (about 50 minutes). Let cool and remove skins.  Set aside. 
2. While the squash is roasting, heat the oil and butter in a Dutch oven or stock pot until melted. Sauté onion until aromatic and translucent (3-5 minutes).
3. Remove the squash from its skin and mash it to remove the big lumps.
4. Add chicken (or vegetable) stock, brown sugar, cream cheese, squash, and salt to the pot with the cooked onion.  
5. Blend with an immersion blender or transfer the soup in batches to the blender until smooth and no chunks remain.
6. Return to the stove top and heat through (5 minutes)  before serving.  Enjoy!

NOTES:

• To make life easier, if you plan to make this during the week, the squash can be roasted in advance and stored in the fridge up to 48 hours.
• This recipe is delicious as is, but feel free to add cayenne or curry if you would like to spice it up a bit.
• If you would like to add toppings: croutons, heavy cream, pumpkin seeds, dried cranberries, fresh herbs, cayenne, cinnamon, and sour cream are all delicious with this soup.

Print the Recipe:

Butternut Bliss Soup Recipe

Yield: 8

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

So, if you're looking for a dish that perfectly captures the essence of autumn's bounty, look no further. This Creamy Butternut Bliss Soup is a testament to how simple ingredients, combined thoughtfully, can create something truly extraordinary.

Print

Ingredients

• 1 butternut squash, halved and seeded
• 1 acorn squash, halved and seeded
• 2 tablespoons butter
• 2 tablespoons avocado or olive oil
• 1 medium onion, diced
• 4 cups chicken or vegetable broth
• 1/3 cup brown sugar
• 8 oz cream cheese, cubed
• 1 tsp salt

Instructions

1. Preheat oven to 400 degrees, roast butternut and acorn squashes face down on a lightly oiled sheet pan, roast until easily pierced with a fork (about 50 minutes). Let cool and remove skins.  Set aside.  
2. While squash is roasting, heat oil and butter in dutch oven or stock pot until melted. Saute onion until aromatic and translucent (3-5 minutes).
3. Add chicken (or vegetable) stock, brown sugar, cream cheese, squash and salt to the pot with the cooked onion.   
4. Blend with an immersion blender or transfer soup in batches to blender until smooth and no chunks remain.
5. Return to stove top and heat through (5 minutes)  before serving.  Enjoy!

Notes

The squash can be roasted in advance and stored in the fridge up to 48 hours.

This recipe is delicious as is, but feel free to add cayenne or curry if you would like to spice it up a bit.

If you would like to add toppings; croutons, heavy cream, pumpkin seeds, dried cranberries, fresh herbs, cayenne, cinnamon and sour cream are all delicious with this soup.

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