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Creamy Cinnamon Butternut Soup Recipe

Ingredients

How to make it

  • Preheat the oven to 425 degrees.
  • Melt two tablespoons of butter.
  • Cut the ends off the squashes, then halve them lengthwise and scoop out the seeds. (Microwaving them for a minute or so first will make them easy to cut.)
  • Place the squash cut-side up on a baking sheet.
  • Brush with butter and sprinkle with the brown sugar, half of the cinnamon, and salt to taste.
  • Bake for about 50 minutes, or until the squash is tender.
  • Chop the onion and pear, and sauté them in the remaining butter until they have softened.
  • Remove from the heat and cool.
  • When the squash has cooled enough for you to handle it, remove the skin and chop it into cubes.
  • Add them to the onion and pear, top with the stock and water, and bring to a boil.
  • Turn down the heat.
  • Add the remaining spices, stir to combine, and reduce the heat to low.
  • Simmer for 20-30 minutes.
  • Turn the heat off and allow the soup to cool.
  • Puree it with an immersion blender.
  • Stir in the heavy cream.
  • Reheat on low, but do not allow the soup to boil.
  • Serve with a dollop of yogurt and a sprinkle of parsley, if desired.
  • ~ ~ ~ ~ ~
  • Note: Most cinnamon you find in the spice aisle of your local store is Cassia cinnamon but Ceylon cinnamon carries the most health benefits.

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The Cook

tuilelaith Columbia, MO

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