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Butternut Squash Soup with Cinnamon

The golden color, smooth and creamy texture and wonderful taste of this soup make it a welcome addition to a chilly fall day. It has a slightly tangy flavor from the gingerroot, and the sweet cinnamon really comes through. —Jackie Campbell, Stanhope, New Jersey
  • Total Time
    Prep: 30 min. Cook: 6-1/4 hours
  • Makes
    14 servings (2-1/2 quarts)

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
  • Crystallized ginger, fresh cracked pepper, optional

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 until squash is tender, 6-8 hours.
  • 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 until cheese is melted, about 15 minutes longer. If desired, top with crystallized ginger and fresh cracked pepper.
Nutrition Facts
3/4 cup: 135 calories, 7g fat (5g saturated fat), 22mg cholesterol, 483mg sodium, 17g carbohydrate (5g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

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