Recipe by USA WEEKEND columnist Pam Anderson
"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."
Watch video tips and tricks
1 1/2 pounds
peeled and seeded butternut squash , cut into 1-inch chunks
onion, cut into large dice
garlic cloves, thickly sliced
1 1/2 teaspoons
chicken broth, homemade or from a carton or can
1 1/2 cups
half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: store-bought apple chips
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 nonstick spray, and baked on 375 for about 40-45 minutes. This is so much easier than peeling and cutting it raw. The consistancy will be mushier and moist, so when its in the pan it will not brown. I also slow cooked this recipe because I fell in love with the smell! When it came to adding the broth, I HIGHLY recommend that you slowly add this ingredient because depending on the size of your squash, this much broth may be the reason some of your soups came out watery. I would add it until its like a chunky applesauce. Then, while blending, add some cream and pulse your blender until it resembles traditional applesauce. I then put the soup back into the pan on a low simmer and chopped up apples, paper thin, and added them. I simmered this, allowing the apples to soften and absorb the flavor. If you are going to add apples, I advise you to add them after you puree, the apple pieces really finish off this dish. Again, fantastic!
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 leftovers and add some brown sugar to sweeten it up a bit. Was a lot of fun to make though, very easy directions to follow, and the kitchen smelled like a perfect autumn fragrance.
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 thus confusing. What I mean is that descriptions of what the vegetables should look like at different steps in the process, i.e. "golden brown," "spotty caramel color," never happened when I made it, no matter how long I let it cook at that stage. So after waiting long enough for these color changes I would simply move on, and the soup still turned out great.
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 the recipe except I only used 1 tsp of cinnamon instead of 1 1/2tsp (although the full amount probably would have been fine, I worried that it was too much). I was very lucky that I had all the veggies from our local organic CSA and I used my own chicken stock. I also added leeks because I had them, as well as a sprig of fresh thyme. I used a quart of chicken stock and about 2 lbs of butternut squash. It made a good consistency soup that needed almost no half and half at all (I probably used about 1/2 cup). The cayenne gave this a wonderful kick. I garnished with fresh thyme instead of apple chips. My family said that it was "restaurant quality" soup. It is a great recipe that I am sure will become a T-day tradition in our house.
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 Cajun spice (just a 1/2 tblsp) and a dash of nutmeg made it delish!!!
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, it could be blended with a potato masher- way less mess than a blender. It was a hit with my husband and the friends we were sharing with- everyone wanted the recipe. I'll definately make again.
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 (may as well go all out), added about 1 tsp of curry, and added blue cheese on top as a garnish. WOW!!! We gave it 10 stars!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Butternut Squash With Cinnamon Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 177
** Calories from Fat: 92
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Showcase the delicious flavors of squash in this creamy, low-fat soup.
See how to make a versatile squash soup.
Follow these simple shortcuts for delicious butternut squash soup.