Butternut Squash Soup with Cinnamon Recipe
Butternut Squash Soup with Cinnamon Recipe photo by Taste of Home

Butternut Squash Soup with Cinnamon Recipe

Publisher Photo
The golden color, smooth and creamy texture and wonderful taste of this soup is a welcome addition on a chilly fall day. It has a slightly tangy flavor from the cream cheese, and the cinnamon really comes through.—Jackie Campbell, Stanhope, New Jersey
TOTAL TIME: Prep: 30 min. Cook: 6-1/4 hours
MAKES:14 servings
TOTAL TIME: Prep: 30 min. Cook: 6-1/4 hours
MAKES: 14 servings

Ingredients

  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 1 medium butternut squash (about 4 pounds), peeled and cubed
  • 3 cans (14-1/2 ounces each) vegetable broth
  • 1 tablespoon brown sugar
  • 1 tablespoon minced fresh gingerroot
  • 1 garlic clove, minced
  • 1 cinnamon stick (3 inches)
  • 1 package (8 ounces) cream cheese, softened and cubed

Nutritional Facts

3/4 cup equals 135 calories, 7 g fat (5 g saturated fat), 22 mg cholesterol, 483 mg sodium, 17 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Directions

  1. In a small skillet, saute onion in butter until tender. Transfer to a 5-or 6-quart slow cooker; add squash. Combine the broth, brown sugar, ginger, garlic and cinnamon; pour over squash. Cover and cook on low for 6-8 hours or until squash is tender.
  2. Cool slightly. Discard cinnamon stick. In a blender, process soup in batches until smooth. Return all to slow cooker. Whisk in cream cheese; cover and cook 15 minutes longer or until cheese is melted. Yield: 14 servings (2-1/2 quarts).
Originally published as Butternut Squash Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p25

Nutritional Facts

3/4 cup equals 135 calories, 7 g fat (5 g saturated fat), 22 mg cholesterol, 483 mg sodium, 17 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Reviews for Butternut Squash Soup with Cinnamon

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
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MY REVIEW
Reviewed Feb. 26, 2014

This was my first time making butternut squash soup. This recipe was sooooo easy and delicious. I used chicken stock because that is what I had on hand. I also sprinkled in some

nutmeg. I did not have any cream cheese so I put in a big splash of heavy cream. Also my first

time using an immersion blender. Definitely need more practice with that, but it worked great!

MY REVIEW
Reviewed Oct. 26, 2013

My family loves this soup, nice served with chopped cilantro.

MY REVIEW
Reviewed Dec. 2, 2012

The perfect soup for fall/winter. I did not add the cream cheese because I did not want the extra calories - absolutely delicious w/out it and VERY easy and fast to make! I doubled it so I can eat on it all week - YUM!!!

MY REVIEW
Reviewed Mar. 13, 2012

Made this soup and forgot to put the cream cheese in--will make it again and again without the cream cheese most of the time. The spices are so subtle, not overwhelming...delicious!

MY REVIEW
Reviewed Feb. 20, 2012

This is my "go to" squash soup recipe. I cook the squash in the micro & I carmelize the onions in EVOO & butter--the cream cheese is what brings the flavors all together!!!

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