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Butternut Squash Soup with Cinnamon

 Butternut Squash Soup with Cinnamon
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
14 ServingsPrep: 30 min. Cook: 6-1/4 hours

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

Directions

  • 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.
  • 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).
Nutritional Facts: 3/4 cup equals 135 calories, 7 g fat (5 g saturated fat), 22 mg cholesterol, 483 mg sodium,

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Butternut Squash Soup with Cinnamon (continued)

Nutritional Facts: 17 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.