“FULL OF FLAVOR for this comforting, thick butternut squash soup. The bit of cinnamon adds to the flavor. Yield will depend on how large of a squash is used. Easy preparation!”
READY IN:
1hr 15mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut squash lengthwise and scoop out any seeds. Place on a foiled lined baking pan with the flesh side down. Bake in a 400 degree oven for 1 hour and 30 minutes. Test for doneness and bake additional time if needed.
  2. Allow squash to cool. Scoop out pulp and mash.
  3. In a large saucepan, sautee onion. Add chicken broth, cinnamon, garlic powder and salt. Add squash and cook on low heat for 5 minutes.
  4. Add cream and cook on low for 1 minutes.
  5. Serve and enjoy!

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