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Butternut Squash and Cinnamon Soup

Main Ingredient: Butternut Squash

Ingredient List

1 (2-pound) butternut squash, halved lengthwise and seeded
1 1/2 to 2 cups vegetable or chicken broth (can be made from bouillon cubes)
Salt and pepper
Chopped fresh chives or scallions, for garnish, optional


Preheat oven to 375 degrees F.
Spray a 13 by 9 by 2-inch glass baking dish with nonstick spray. Place squash, cut side down, in prepared dish. Pierce each squash half several times with a toothpick or skewer. Bake until squash is tender, about 45 minutes.

Using a large spoon, scrape squash into the bowl of a food processor, discarding the skin. Add 1 1/2 cups broth and the cinnamon and puree until smooth. Add remaining broth if needed. Transfer puree to a heavy large saucepan. Stir over medium heat until heated through. Season, to taste, with salt and pepper

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