Creamy Butternut Squash with Cinnamon Soup
tbsp of olive oil
pounds seeded and peeled squash, cut into 1-inch chunks/pieces
tbsp of butter
a pinch of sugar
large garlic cloves (thickly sliced)
teaspoon of cinnamon
tsp ground ginger
tsp of ground cloves
cayenne pepper 1/8 teaspoon
cups of chicken broth (homemade or canned)
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.
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.