Ingredients

Adjust Servings:

	2 tbsp of olive oil
	1 1/2 pounds seeded and peeled squash, cut into 1-inch chunks/pieces
	1 large onion
	1 tbsp of butter
	a pinch of sugar
	3 large garlic cloves (thickly sliced)
	1 1/2 teaspoon of cinnamon
	1 tsp ground ginger
	1/4 tsp of ground cloves
	cayenne pepper 1/8 teaspoon
	3 cups of chicken broth (homemade or canned)
	1 1/2 cups of half-and-half (or whole) milk
	salt to taste
	freshly ground pepper to taste
	apple chips (store bought) for garnishing

Nutritional information

177 kcal

calories

21.3 g

carbohydrates

10.2 g

protein

2.6 g

fat

78 mg

sodium

21 mg

cholesterol

Creamy Butternut Squash with Cinnamon Soup

Name: Creamy Butternut Squash with Cinnamon Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 Servings
Ingredients: tbsp of olive oil: 2; pounds seeded and peeled squash, cut into 1-inch chunks/pieces: 1 1/2; large onion: 1; tbsp of butter: 1; a pinch of sugar; large garlic cloves (thickly sliced): 3; teaspoon of cinnamon: 1 1/2; tsp ground ginger: 1; tsp of ground cloves: 1/4; cayenne pepper 1/8 teaspoon; cups of chicken broth (homemade or canned): 3; cups of half-and-half (or whole) milk: 1 1/2; salt to taste; freshly ground pepper to taste; apple chips (store bought) for garnishing

Features:

Cuisine:

Indian

35 mins
Serves 8
Easy

Ingredients

2 tbsp of olive oil
1 1/2 pounds seeded and peeled squash, cut into 1-inch chunks/pieces
1 large onion
1 tbsp of butter
a pinch of sugar
3 large garlic cloves (thickly sliced)
1 1/2 teaspoon of cinnamon
1 tsp ground ginger
1/4 tsp of ground cloves
cayenne pepper 1/8 teaspoon
3 cups of chicken broth (homemade or canned)
1 1/2 cups of half-and-half (or whole) milk
salt to taste
freshly ground pepper to taste
apple chips (store bought) for garnishing

How to make Creamy Butternut Squash with Cinnamon Soup

Heat oil over medium-high heat in a large pan.
Let it simmer and add butternut squash followed by onions.
Sauté and stir until the squash turn golden brown, for 7-8 minutes.
Lower the heat and add butter, sugar and garlic.
Cook till all vegetables turn a lush spotty caramel in color.
Add cinnamon, ginger, cloves, and cayenne pepper.
Sauté until aroma starts to fill the room, 30 seconds to a minute longer here.
Add the broth, and bring to a simmer over medium-high heat.
Reduce heat to low and let simmer.
Cover and cook until the squash turns tender for about 10 minutes.
Season with salt and pepper to taste.
Use an immersion blender if possible or go for a traditional one, until very smooth, 30 seconds to a full-minute.
Add enough half-and-half milk until soup-like, but thick enough to keep the apple chips afloat.

Trivia

Cinnamon is a native to Sri Lanka and the South Indian region. An interesting fact about cinnamon is that its presence is found in the Chinese writings dating back to 2800 BC.

Cinnamon was widely used by the ancient Egyptians for their body preserving (or embalming) procedure.