Total Steps
15
Ingredients
10
Tools Needed
11
Ingredients
- 1 8 oz package of cream cheese
- 1/4 teaspoon cayenne pepper
- 3 heads of garlic
- 6 cups chicken broth
- 1/2 teaspoon marjoram
- 1/4 teaspoon ground black pepper
- 1 cup butternut squash (seeded)
- 3 large onions, peeled and quartered
- vegetable oil
- salt
Instructions
Step 1
Preheat oven to 350°F.
Step 2
Line a baking sheet with parchment paper or aluminum foil.
Step 3
Halve the butternut squash lengthwise and place it on the prepared baking sheet with the quartered onions.
Step 4
Drizzle the squash and onions with vegetable oil and season heavily with salt and ground black pepper.
Step 5
Slice off the top end of the whole garlic heads, exposing the cloves, while leaving the paper skins on.
Step 6
Place the prepared garlic heads on a separate sheet of aluminum foil, drizzle with vegetable oil, and season heavily with salt and ground black pepper.
Step 7
Wrap the garlic tightly in the foil and place it in a corner of the main baking sheet.
Step 8
Roast all ingredients in the preheated oven for about 1 hour, or until the squash is tender.
Step 9
If the garlic cloves are not a toasted golden color after 1 hour, return them to the oven for an additional 30 minutes.
Step 10
Remove the roasted ingredients from the oven and set them aside to cool enough to handle.
Step 11
Scrape the flesh from the cooled butternut squash (reserving any extra for future use), squeeze the roasted garlic out of its skins, and place both into a blender or food processor along with the roasted onions and cream cheese.
Step 12
Puree the mixture, gradually adding about 4 cups of the chicken broth until smooth.
Step 13
Transfer the pureed soup to a pot and whisk in the remaining chicken broth.
Step 14
Heat the soup over medium heat until warm.
Step 15
Serve the soup hot, ensuring it does not boil.