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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 5 |
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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! Ingredients:
1 (2 lb) butternut squash |
2 tablespoons olive oil |
1 large onion, chopped |
2 (14 ounce) chicken broth |
1/2 teaspoon cinnamon |
1/4 teaspoon garlic powder |
salt |
1/4 cup cream or 1/4 cup half-and-half |
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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