Recipes Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Creamy Butternut Squash With Cinnamon Soup 4.4 (224) 172 Reviews 11 Photos 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. Submitted by USA WEEKEND columnist Pam Anderson Updated on August 22, 2022 Save Rate Print Share Trending Videos Close this video player 11 11 11 11 11 Servings: 8 Yield: 6 to 7 cups Jump to Nutrition Facts Ingredients 2 tablespoons olive oil 1 ½ pounds peeled and seeded butternut squash , cut into 1-inch chunks 1 large onion, cut into large dice 1 tablespoon butter 1 pinch sugar 3 large garlic cloves, thickly sliced 1 ½ teaspoons cinnamon 1 teaspoon ground ginger ¼ teaspoon ground cloves ⅛ teaspoon cayenne pepper 3 cups chicken broth, homemade or from a carton or can 1 ½ cups half-and-half (or whole milk) Salt and freshly ground pepper, to taste Garnish: store-bought apple chips Directions Heat oil over medium-high heat in a large, deep saute pan until shimmering. 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. 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. Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer. 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. 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.) 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. Tips Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved. I Made It Print Nutrition Facts (per serving) 177 Calories 10g Fat 21g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 177 % Daily Value * Total Fat 10g 13% Saturated Fat 5g 24% Cholesterol 21mg 7% Sodium 78mg 3% Total Carbohydrate 21g 8% Dietary Fiber 3g 12% Total Sugars 8g Protein 3g 5% Vitamin C 20mg 23% Calcium 102mg 8% Iron 1mg 4% Potassium 400mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved