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How to Make Creamy Butternut Squash With Cinnamon Soup - A Step-by-Step Guide

When the weather starts to cool down, there's nothing quite as comforting as a warm bowl of soup. And if you're looking for a delicious and nutritious option, look no further than this Creamy Butternut Squash With Cinnamon Soup. This recipe is a perfect blend of sweet and savory flavors, with the creamy texture of the butternut squash combined with the warm, comforting taste of cinnamon. Whether you're looking for a quick weeknight meal or a cozy dish for a gathering, this soup is sure to be ...

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Ingredients

  • 2 tablespoons olive oil
  • 1 ½ pounds peeled and seeded butternut squash , cut into 1-inch chunks
  • 1 large onion, cut into large dice
  • 1 tablespoon butter
  • 1 pinch sugar
  • 3 large garlic cloves, thickly sliced
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon cayenne pepper
  • 3 cups chicken broth, homemade or from a carton or can
  • 1 ½ cups half-and-half (or whole milk)
  • Salt and freshly ground pepper, to taste
  • Garnish: store-bought apple chips

Information

  • Servings: 8
  • Yield: 6 to 7 cups

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

    • Nutrition

    177 cal.

    • Total Fat: 10g
    • Saturated Fat: 5g
    • Cholesterol: 21mg
    • Sodium: 78mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 3g
    • Total Sugars: 8g
    • Protein: 3g
    • Vitamin C: 20mg
    • Calcium: 102mg
    • Iron: 1mg
    • Potassium: 400mg

    Categories

    Creamy recipes
    Butternut squash recipes
    Cinnamon recipes
    Soup recipes