Simple Roasted Butternut Squash Cinnamon Soup

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Booyah! this velvety soup is a sweet and savory bowl of comfort with a surprising cinnamon kick.

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Steps

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Roast the butternut squash , flesh side down onto a lightly oiled roasting pan for 40 to 45 minutes in a 425 degree oven.

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In the mean time , sautee the onion , ginger , and garlic in butter until soft.

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Add the broth , simmer for ten minutes.

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Add pulp from the butternut squash.

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Puree in a food processor or blender.

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Return to pan.

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Add cream , salt , pepper , and a pinch or 2 of cinnamon.

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Simmer until heated through.

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Ingredients

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butter, onion, garlic cloves, butternut squash, heavy cream, fresh ginger, chicken broth, cinnamon, salt, pepper, sour cream