A creamy and flavorful butternut squash soup made with roasted squash, onion, garlic, and blended with cream cheese and apple juice for a delicious fall treat.
1: Roast the butternut squash, onion, and garlic at 400° for 1 hour.
2: Add the roasted ingredients, whipped cream cheese, apple juice, chicken broth, cinnamon, salt, heavy cream, honey, and chicken bouillon to a pot.
3: Blend with an immersion blender or transfer to a blender and then back to the pot.
4: Simmer on medium heat for 5 minutes.
5: Serve and garnish with bacon bits and additional heavy cream.
