Simple Roasted Butternut Squash Cinnamon Soup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1/4 cup butter
• 1 large onion, chopped
• 4 garlic cloves, chopped
• 1 large butternut squash (at least 2 1/2 lbs)
• 1/4-1/2 cup heavy cream or 1/4-1/2 cup half-and-half
• 1 tablespoon fresh ginger, minced
• 5 cups chicken broth
• 1 -2 pinch cinnamon
• salt
• pepper
• sour cream, to garnish

Recipe

• 1 roast the butternut squash, flesh side down onto a lightly oiled roasting pan for 40 to 45 minutes in a 425 degree oven.
• 2 in the mean time, sautee the onion, ginger, and garlic in butter until soft.
• 3 add the broth, simmer for ten minutes.
• 4 add pulp from the butternut squash (that you've scooped out).
• 5 puree in a food processor or blender (or i use a mixing wand right in the pot).
• 6 return to pan.
• 7 add cream, salt, pepper, and a pinch or 2 of cinnamon.
• 8 simmer until heated through.