Creamy Butternut Squash With Cinnamon Soup

Creamy Butternut Squash With Cinnamon Soup

160 Reviews 7 Pics
USA WEEKEND columnist Pam Anderson
Recipe by  USA WEEKEND columnist Pam Anderson

“A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 to 7 cups

Directions

  1. Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  2. Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
  3. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  4. Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  5. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.
  6. Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  7. Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Share It

Reviews (160)

Rate This Recipe
velvet ears
94

velvet ears

This soup was fantastic. I'm not sure how much my squash weighed, but I think it was less than what this recipe called for. I halved, seeded, and placed my squash half side down in a pan with nonstick spray, and baked on 375 for about 40-45 minutes. This is so much easier than peeling and cutting it raw. The consistancy will be mushier and moist, so when its in the pan it will not brown. I also slow cooked this recipe because I fell in love with the smell! When it came to adding the broth, I HIGHLY recommend that you slowly add this ingredient because depending on the size of your squash, this much broth may be the reason some of your soups came out watery. I would add it until its like a chunky applesauce. Then, while blending, add some cream and pulse your blender until it resembles traditional applesauce. I then put the soup back into the pan on a low simmer and chopped up apples, paper thin, and added them. I simmered this, allowing the apples to soften and absorb the flavor. If you are going to add apples, I advise you to add them after you puree, the apple pieces really finish off this dish. Again, fantastic!

KEEJA
74

KEEJA

Delish! Since roasting the squash (cut side down, 400 degrees, 45 mins) helps keep in the nutrients, i roasted the squash, then followed the recipe exactly. It was incredible.

MrsJPS
58

MrsJPS

I have made this soup twice now and it is wonderful! I dropped a star not because of the soup itself, but simply because the descriptions of the steps in the recipe seemed to me misleading and thus confusing. What I mean is that descriptions of what the vegetables should look like at different steps in the process, i.e. "golden brown," "spotty caramel color," never happened when I made it, no matter how long I let it cook at that stage. So after waiting long enough for these color changes I would simply move on, and the soup still turned out great.

More Reviews

Similar Recipes

Butternut Squash Soup II
(1,026)

Butternut Squash Soup II

Curried Butternut Squash and Pear Soup
(274)

Curried Butternut Squash and Pear Soup

Butternut and Acorn Squash Soup
(281)

Butternut and Acorn Squash Soup

Spiced Butternut Squash Soup
(165)

Spiced Butternut Squash Soup

Roasted and Curried Butternut Squash Soup
(167)

Roasted and Curried Butternut Squash Soup

Butternut Squash Soup with Spinach Ravioli
(68)

Butternut Squash Soup with Spinach Ravioli

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 177 cal
  • 9%
  • Fat
  • 10.2 g
  • 16%
  • Carbs
  • 21.3 g
  • 7%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Butternut Squash Soup II

>

next recipe:

Roasted and Curried Butternut Squash Soup