Creamy Butternut Squash With Cinnamon Soup

Creamy Butternut Squash With Cinnamon Soup

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"A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread."
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servings 177 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 21.3g
  • 7%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  2. Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
  3. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  4. Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  5. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.
  6. Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  7. Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.


  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.


  1. 216 Ratings

Most helpful positive review

This soup was fantastic. I'm not sure how much my squash weighed, but I think it was less than what this recipe called for. I halved, seeded, and placed my squash half side down in a pan with no...

Most helpful critical review

Followed the recipe exactly. Would probably give this 3.5 stars. I think I would have just appreciated a sweeter end result, as echoed by my husband. I think I am going to heat up the leftove...

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This soup was fantastic. I'm not sure how much my squash weighed, but I think it was less than what this recipe called for. I halved, seeded, and placed my squash half side down in a pan with no...

Delish! Since roasting the squash (cut side down, 400 degrees, 45 mins) helps keep in the nutrients, i roasted the squash, then followed the recipe exactly. It was incredible.

I have made this soup twice now and it is wonderful! I dropped a star not because of the soup itself, but simply because the descriptions of the steps in the recipe seemed to me misleading and ...

This might have been the best thing that I have ever made. It was our first course at our Thanksgiving meal and it got absolute raves from everyone (including my 5 year old!) I mostly followed t...

I had a similar soup at the Princeville resort in Kauai and decided I was going to figure out how to make it. I followed the directions except used heavy cream in place of the half-and-half (ma...

This was fantastic! I made it with a few variations though. I substituted fat free 1/2 and 1/2 for the regular, and added four tablespoons of butter instead of one to make it richer. Louisiana C...

Delicious! Served this to a dinner party over the weekend and got rave reviews. Instead of apple chips, I topped with sour cream. I forgot to purchase the apple chips at the store otherwise I wo...

Absolutely lovely. I left out the cloves (didn't have any), and cooked it a little longer than recommended (got sidetracked). This turned out to be a good thing, because when I got back to it, i...

This is possibly the best soup I've ever eaten! I added a diced pear when I added the garlic and spices which gave it more texture and made it a bit sweeter. Very yummy!!!

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