Simple Roasted Butternut Squash Cinnamon Soup

READY IN: 1hr 20mins
Recipe by Liza at

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

Top Review by Kittencalrecipezazz

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!

Ingredients Nutrition


  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.

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