Recipe by Seasoned Cook
FULL OF FLAVOR for this comforting, thick butternut squash soup. The bit of cinnamon adds to the flavor. Yield will depend on how large of a squash is used. Easy preparation!
Top Review by Domestic Goddess
I made this soup this afternoon, but was hoping to double the recipe, but I noticed after baking 2-(2 lb.) butternut squashes in the oven, and only after 1 hr & 10 minutes, I could smell it burning. Luckilly I was able to scrape off much of the burnt pulp (from 2 of the halved squashes) and was still able to make the soup. In all, I ended up with 2 cups of the pulp, which I felt was the right amount for this recipe, so next time I make this soup, I will still use 2-(2 lb.) butternut squashes to make this soup. I will also check the baking time after 50 or 60 minutes, to make sure it doesn't burn in the oven. When it came to saute'ing the onion in the large saucepan, I only added 1 tablespoon of vegetable oil, and only adding 5 tablespoons of the diced onion, but I think one could just add a 1/4 cup, if you don't care for too much onion in your soup. By the way, I did add a bit more of the cinnamon and garlic powder. I added 1/16 of a teaspoon more of each. I did not add any salt to the soup. I don't think the soup needed it! I did puree the soup in the blender, after heating it for 5 minutes, then I added the heavy cream. The end results...Mmm, what a great tasting soup! I bet I could of polished it off all by myself, but I figured I should leave some for tomorrows lunch. Thank you Seasoned Cook, for posting this delicious tasting soup. This soup will definitely be going into my recipe box, and I will enjoy making it again.
- 1 (2 lb) butternut squash
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 (14 ounce) chicken broth
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon garlic powder
- 1⁄4 cup cream or 1⁄4 cup half-and-half
Directions See How It's Made
- Cut squash lengthwise and scoop out any seeds. Place on a foiled lined baking pan with the flesh side down. Bake in a 400 degree oven for 1 hour and 30 minutes. Test for doneness and bake additional time if needed.
- Allow squash to cool. Scoop out pulp and mash.
- In a large saucepan, sautee onion. Add chicken broth, cinnamon, garlic powder and salt. Add squash and cook on low heat for 5 minutes.
- Add cream and cook on low for 1 minutes.
- Serve and enjoy!