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Creamy Butternut Squash with Cinnamon Soup

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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

Features:
  • Non Veg
Cuisine:
  • 35 mins
  • Serves 8
  • Easy

Ingredients

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Creamy butternut squash and cinnamon soup is simply a bowl of comfort food perfect for a cold wintery day. The velvety and buttery texture of butternut squash with the subtly sweet and savory flavored cinnamon highlighted beautifully, this soup makes a great treat. If you like thick creamy soups, butternut squash cinnamon soup is a must try, have it as an appetizer or light supper along with a bread of your choice.

Health Benefits

Cinnamon has been used as herbal medication for more than a few centuries. Packed with antioxidants great for immunity, cinnamon also has anti-inflammatory properties.

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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.

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