Creamy Butternut Squash With Cinnamon Soup
Creamy Butternut Squash With Cinnamon Soup might be just the side dish you are searching for. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 14g of fat, and a total of 233 calories. This recipe serves 6. Autumn will be even more special with this recipe. Head to the store and pick up onion, ground cloves, ground ginger, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Heat oil over medium-high heat in a large, deep saute pan until shimmering.
Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.
Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed.
Heat through, ladle into bowls, garnish and serve.