Community Pick
Simple Roasted Butternut Squash Cinnamon Soup
photo by Liza at Food.com
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
10-12
ingredients
- 1⁄4 cup butter
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 1 large butternut squash (at least 2 1/2 lbs)
- 1⁄4 - 1⁄2 cup heavy cream or 1/4-1/2 cup half-and-half
- 1 tablespoon fresh ginger, minced
- 5 cups chicken broth
- 1 -2 pinch cinnamon
- salt
- pepper
- sour cream, to garnish
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.
Questions & Replies
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Reviews
-
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!
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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!
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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.
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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
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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!
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RECIPE SUBMITTED BY
Liza at Food.com
Seattle, Washington
<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>