Ingredients
-
1/4
-
1
-
4
-
1
-
1/4 - 1/2
-
1
-
5
-
1 - 2
-
-
-
-
-
-
-
Directions
Simple Roasted Butternut Squash Cinnamon Soup, Booyah! This velvety soup is a sweet and savory bowl of comfort with a surprising cinnamon kick , Incredible! Silky smooth & wonderful flavours!, 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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Steps
|
1
Done
|
Roast the Butternut Squash, Flesh Side Down Onto a Lightly Oiled Roasting Pan For 40 to 45 Minutes in a 425 Degree Oven. |
|
2
Done
|
in the Mean Time, Sautee the Onion, Ginger, and Garlic in Butter Until Soft. |
|
3
Done
|
Add the Broth, Simmer For Ten Minutes. |
|
4
Done
|
Add Pulp from the Butternut Squash (that You've Scooped Out). |
|
5
Done
|
Puree in a Food Processor or Blender (or use a Mixing Wand Right in the Pot). |
|
6
Done
|
Return to Pan. |
|
7
Done
|
Add Cream, Salt, Pepper, and a Pinch or 2 of Cinnamon. |
|
8
Done
|
Simmer Until Heated Through. |
