Cinnamon Butternut Squash Soup

Cinnamon Butternut Squash Soup


(0 votes) 0 0

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.

Shared by

Time needed

30 min preparation + 6 1/4 hour cooking

Serving Size / Yield

14 servings


  • 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

Our Readers Also Loved


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.

Around The Web