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Ingredients
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1 tablespoon olive oil
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1 butternut squash, halved lengthwise and seeded
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salt and ground black pepper to taste
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1 teaspoon butter, or to taste
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1 onion, diced
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2 cloves garlic, pressed
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½ cup shredded carrot, or to taste
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½ teaspoon dried marjoram, or to taste
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½ teaspoon celery seed, or to taste
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2 pinches cayenne pepper, or to taste
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4 cups chicken stock
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¼ cup heavy whipping cream, or more to taste
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2 ounces cream cheese, or more to taste
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
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Rub olive oil on the cut-side of butternut squash halves; sprinkle each with salt and black pepper. Lay squash, cut-side down, on the prepared baking sheet.
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Bake in the preheated oven until tender, about 1 hour. Scoop squash flesh into a bowl, mash well, and set aside.
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Melt butter in a medium pot over medium heat. Cook and stir onion and garlic in melted butter until onion is slightly softened, 3 to 5 minutes. Add carrot; cook and stir until carrot and onion are tender, 5 to 10 minutes.
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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.
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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, about 30 minutes.
Nutrition Facts (per serving)
158 | Calories |
8g | Fat |
22g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 158 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 4g | 20% |
Cholesterol 22mg | 7% |
Sodium 520mg | 23% |
Total Carbohydrate 22g | 8% |
Dietary Fiber 4g | 13% |
Total Sugars 5g | |
Protein 3g | 6% |
Vitamin C 35mg | 39% |
Calcium 96mg | 7% |
Iron 1mg | 8% |
Potassium 616mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.