Savory Roasted Butternut Squash Soup

• 1 tablespoon olive oil
• 1 butternut squash, halved lengthwise and seeded
• salt and ground black pepper to taste
• 1 teaspoon butter, or to taste
• 1 onion, diced
• 2 cloves garlic, pressed
• 1/2 cup shredded carrot, or to taste
• 1/2 teaspoon dried marjoram, or to taste
• 1/2 teaspoon celery seed, or to taste
• 2 pinches cayenne pepper, or to taste
• 4 cups chicken stock
• 1/4 cup heavy whipping cream, or more to taste
• 2 ounces cream cheese, or more to taste

1. Preheat oven to 350 degrees F (175 degrees C).
2. Line a baking sheet with aluminum foil.
3. Rub olive oil on cut-side of butternut squash halves; sprinkle each with salt and pepper.
4. Lay squash, cut-side down, on prepared baking sheet.
5. Bake squash in the preheated oven until tender, about 1 hour.
6. Scoop squash flesh into a bowl and mash.
7. Melt butter in a pot over medium heat.
8. Cook and stir onion and garlic in melted butter until onion is slightly softened, 3 to 5 minutes.
9. Add carrots; cook and stir until carrot and onion are tender, 5 to 10 minutes.
10. 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.
11. Stir in chicken stock; bring mixture to a boil.
12. Gradually add cream and cream cheese to squash mixture; stir until cream cheese is melted and incorporated.
13. Bring to a simmer and cook until flavors blend, 30 minutes.

olive oil, butternut squash, salt, butter, onion, garlic, shredded carrot, marjoram, celery, cayenne pepper, chicken stock, heavy whipping cream, cream cheese

Taken from allrecipes.com/recipe/savory-roasted-butternut-squash-soup/ (may not work)