Savory Roasted Butternut Squash Soup Recipe

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.