Recipe

Creamy Butternut Squash With Cinnamon Soup Recipe

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Ingredients

Directions

Step #1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
Step #2 Add butternut squash, then onion; saute, until squash start to turn golden brown, then more frequently, stirring very little at first, 7 to 8 mins.
Step #3 Reduce heat to low & add butter, sugar & garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 mins longer.
Step #4 Add cinnamon, & cayenne pepper; continue to saute until fragrant, ginger, cloves, 30 seconds to 1 min longer.
Step #5 Add broth; bring to a simmer over medium-high heat.
Step #6 Reduce heat to low & let simmer, partially covered, until squash is tender, about 10 mins.
Step #7 Using an immersion mixer or traditional mixer, puree until very smooth, 30 seconds to 1 min.
Step #8 (If using a traditional mixer, vent it either by removing the lid's pop-out center or by lifting one edge of the lid.
Step #9 Drape the mixer canister with a kitchen towel.
Step #10 To 'clean' the canister, pour in a little half-and-half, mix briefly, then add to the soup.
Step #11 ) Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish.
Step #12 Taste, & add salt & pepper if needed.
Step #13 Heat through, ladle into bowls, garnish & serve.
Step #14 .
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