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    You are in: Home / Recipes / Simple Roasted Butternut Squash Cinnamon Soup Recipe
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    Simple Roasted Butternut Squash Cinnamon Soup

    Simple Roasted Butternut Squash Cinnamon Soup. Photo by Liza at Food.com

    1/17 Photos of Simple Roasted Butternut Squash Cinnamon Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Liza at Food.com's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on September 05, 2008

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 05, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 08, 2013

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (38)

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    Nutritional Facts for Simple Roasted Butternut Squash Cinnamon Soup

    Serving Size: 1 (238 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 150.3
     
    Calories from Fat 68
    45%
    Total Fat 7.6 g
    11%
    Saturated Fat 4.5 g
    22%
    Cholesterol 20.3 mg
    6%
    Sodium 422.4 mg
    17%
    Total Carbohydrate 18.4 g
    6%
    Dietary Fiber 3.0 g
    12%
    Sugars 4.0 g
    16%
    Protein 4.2 g
    8%

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