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Butternut Squash Soup with Cinnamon Recipe

Butternut Squash Soup with Cinnamon Recipe

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 cream cheese, and the sweet cinnamon really comes through. —Jackie Campbell, Stanhope, New Jersey
TOTAL TIME: Prep: 30 min. Cook: 6-1/4 hours YIELD:14 servings


  • 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


  • 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).

Nutritional 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.

Reviews for Butternut Squash Soup with Cinnamon

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tkvogel User ID: 6021368 254994
Reviewed Oct. 3, 2016

"This soup was so good, and so easy to make. I did add the cream cheese, but after reading the reviews, next time I may compromise and only add half."

Ald565 User ID: 7073617 218866
Reviewed Jan. 26, 2015

"Really really delicious. I have also done this with no cream cheese and it tastes like the soup at a national restaurant chain. If you have an immersion blender, you can really achieve that same silken texture! My nickname is "Spilly" so the immersion blender works better for me than pouring into a blender for pureeing. This recipe is a keeper, thanks for sharing!!"

dilbert098 User ID: 3743376 189679
Reviewed Oct. 16, 2014

"Fantastic. Very easy, very good. I want to use it as a sauce for broccoli, cauliflower.. maybe even as a nacho dip."

Lgranquist User ID: 7679819 148404
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!"

ExpatriatePro User ID: 7458920 130821
Reviewed Oct. 26, 2013

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

lhorenst User ID: 7001960 121129
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!!!"

dstaksa User ID: 6304227 212011
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!"

MEMOMCH User ID: 3403535 175368
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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