Simple Roasted Butternut Squash Cinnamon Soup

"Booyah! This velvety soup is a sweet and savory bowl of comfort with a surprising cinnamon kick."
 
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photo by Liza at Food.com photo by Liza at Food.com
photo by Liza at Food.com
photo by Jason B. photo by Jason B.
photo by Monica P photo by Monica P
photo by Galley Wench photo by Galley Wench
photo by slusser4 photo by slusser4
Ready In:
1hr 20mins
Ingredients:
11
Serves:
10-12
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ingredients

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directions

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

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Reviews

  1. wonderful, simply delicious, there is not too many more words to describe this soup, all the flavors blend wonderful together, I love the addition of the fresh ginger, I increaded the garlic by 2 large cloves (can never have too much garlic lol!) also added in a pinch of cayenne pepper, thanks for sharing such a wonderful soup recipe that my family thoroughly enjoyed tonight!
     
  2. Fantastic! Like another reviewer, I omitted the butter (used olive oil) and the heavy cream (used 6 oz of plain, Greek yogurt). I also added a Granny Smith apple -- extra delish! Couldn't decide at the end whether to add cinnamon for sweetness or cayenne for spice, and ultimately forgot to do either. It was superb all the same!
     
  3. This was amazing! I have never tasted such good soup, if I don't mind complimenting myself! I skipped the butter, just sauteed the onion in veg. oil. I also had an old leek left in the fridge, so I chopped that up and sauteed it with the onion. I used my homemade chicken stock and minced some frozen ginger I had in the freezer. It was so delicious after I used my immersion blender to puree the soup, I skipped the cream --- It didn't need it! Thank you! I'm making a second batch right now, checking the ingredient list, and thought I'd leave the review.
     
  4. Incredible! Silky smooth & wonderful flavours!
     
  5. This is my first attempt at making squash soup as we are not big squash lovers. Wow! It was delicious. I made it as written but halved the recipe since I bought the smallest squash in the store. I added some red pepper flakes to mine and a dollop of sour cream to both bowls. Will definitely make again.
     
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Tweaks

  1. This was wonderful! I omitted the cinnamon and sprinkled some cayenne, instead. I'm not a big cinnamon and savory fan. Thanks, so much for the recipe! It's a keeper!
     
  2. this was really good. thanks for the recipe. i also added a little cayenne pepper - and used coconut milk instead of cream.
     
  3. Made this with many substitutions and it still turned out great. The directions for roasting the squash worked perfectly. I wasn't sure my hubby would like it, but he downed two bowls for supper last night. My subs included: 1 additional squash (acorn), veg broth instead of chicken, 3 chopped apples added to broth, 1/2&1/2 instead of heavy cream, and just about tripled the ginger quantity (personal preference, and also to tone down the sweetness). This was quite yummy and I will enjoy the leftovers. :) Thanks, Liza!
     
  4. Made this for a luncheon last week. I substituted the 2% greek yogurt for the heavy cream. I served the soup with a side of sherry to add to taste. It was delicious!! Had some soup left over, and added chunks of roasted squash, which made it even better.
     
  5. Wonderful. I did add about 1/8 tsp each of red pepper, nutmeg, and all spice. I also used 2% greek yogurt in place of the heavy cream...and it turned out beautifully. A bit of light sour cream & fresh ground pepper on top finished it off nicely!
     

RECIPE SUBMITTED BY

<p>I'm a mom of two knuckleheads who continually crack me up and wear me out. I live to eat, cook, drink wine, run and read. I am a baker...I make wedding cakes for friends and family..a ton of work. I also love to search craigslist for stuff I don't need. I also happen to work for Food.com, the best cooking and recipe site out there!</p>
 
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