Simple Roasted Butternut Squash Cinnamon Soup

Total Time
1hr 20mins
20 mins
1 hr

Booyah! This velvety soup is a sweet and savory bowl of comfort with a surprising cinnamon kick.

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  1. Roast the butternut squash, flesh side down onto a lightly oiled roasting pan for 40 to 45 minutes in a 425 degree oven.
  2. In the mean time, sautee the onion, ginger, and garlic in butter until soft.
  3. Add the broth, simmer for ten minutes.
  4. Add pulp from the butternut squash (that you've scooped out).
  5. Puree in a food processor or blender (or I use a mixing wand right in the pot).
  6. Return to pan.
  7. Add cream, salt, pepper, and a pinch or 2 of cinnamon.
  8. Simmer until heated through.