- 2 medium butternut squash (about 3 pounds each)
- 2 large onions, sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cinnamon sticks (3 inches)
- 2 tablespoons brown sugar
- 1 tablespoon minced fresh gingerroot
- 2 garlic cloves, minced
- 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 2-1/4 cups water
- 1-1/4 teaspoons salt
- 1 tablespoon minced fresh parsley
- Cut squash in half; discard seeds. Place squash cut side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 40-50 minutes or until tender. Cool slightly; scoop out pulp and set aside.
- In a Dutch oven over medium heat, cook and stir onions in oil and butter for 2 minutes. Add the cinnamon, brown sugar, ginger and garlic; cook 2 minutes longer or until onions are tender. Stir in the broth, water, salt and reserved squash. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
- Cool soup slightly. Discard cinnamon. In a blender, process soup in batches until smooth. Return all to the pan and heat through. Sprinkle each serving with parsley. Yield: 12 servings (3 quarts).
Reviews forSpiced Butternut Squash Soup
"I love this soup recipe. Very good nice mild sweet and heat flavors. Will make again, cuts in half nicely."
"This is wonderful soup, I did add two small baked sweet potatoes along with one large squash, which I baked together."
"I would normally have given this soup three stars, but I gave it four because it's tasty for such a healthy soup. I think as far as taste and effort are concerned, you're better off making a butternut squash bisque, which will be superior in flavor (but with more calories). Transferring the soup to a blender is kind of a pain, and you should make sure you have plenty of time to undertake this recipe. However - all of that being said, this is a pretty flavorful soup for being so healthy, so I am therefore recommending it. Watch the liquid - I wish my soup had been a bit thicker. See how the first batch comes out of the blender and then modify you water content from there."