Cinnamon Butternut Squash Soup

Cinnamon Butternut Squash Soup

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This soup has a beautiful golden color and a smooth and creamy texture that will brighten any fall day! The cream cheese gives it a tangy flavor and the cinnamon gives it an extra depth that makes it different from other squash soups.

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Time needed

30 min preparation + 6 1/4 hour cooking

Serving Size / Yield

14 servings

Ingredients

  • 1 medium onion, chopped
  • 2 Tbs. butter
  • 1 medium butternut squash, peeled and cubed
  • 3 (14 1/2 oz.) cans vegetable broth
  • 1 Tbs. brown sugar
  • 1 Tbs. fresh ginger, minced
  • 1 clove garlic, minced
  • 1 stick cinnamon
  • 1 (8 oz.) pkg. cream cheese, softened and cubed

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Directions

Saute the onion in butter until tender. Transfer the onion to a crockpot and add the squash. In a bowl, combine the broth, brown sugar, ginger, garlic,and cinnamon. Cover and cook on low for 6 to 8 hours, or until squash is tender.

Allow the soup to cool slightly and discard the cinnamon stick. In batches, process the soup in a blender. Return all of the soup to the crockpot and whisk in the cream cheese. Cover and cook for an additional 15 minutes, or until the cheese has melted.

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