Simple Roasted Butternut Squash Cinnamon Soup |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Booyah! This velvety soup is a sweet and savory bowl of comfort with a surprising cinnamon kick. 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:
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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