Simple Roasted Butternut Squash Cinnamon Soup

Total Time
1hr 20mins
Prep
20 mins
Cook
1 hr

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

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Ingredients

Nutrition

Directions

  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.
Most Helpful

5 5

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!

5 5

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.

5 5

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!