Creamy Butternut Squash Soup Recipe With Cinnamon Recipe For Potato

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BUTTERNUT SQUASH SOUP WITH CINNAMON



Butternut Squash Soup with Cinnamon image

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 gingerroot, and the sweet cinnamon really comes through. -Jackie Campbell, Stanhope, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 6h45m

Yield 14 servings (2-1/2 quarts).

Number Of Ingredients 10

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
Crystallized ginger, fresh cracked pepper, optional

Steps:

  • 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 until squash is tender, 6-8 hours. , 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 until cheese is melted, about 15 minutes longer. If desired, top with crystallized ginger and fresh cracked pepper.

Nutrition Facts : Calories 135 calories, Fat 7g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 483mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

CREAMY BUTTERNUT SQUASH SOUP



Creamy Butternut Squash Soup image

I used to live in Australia, where this soup is served often. I had to have the recipe, and now it's one of my family's favorites. -Tiffany Pope, Draper, Utah

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 9

1/4 cup chopped onion
1 tablespoon butter
3 cups cubed peeled butternut squash
1 medium potato, peeled and cubed
1-1/2 cups water
1-1/2 teaspoons chicken bouillon granules
1/4 teaspoon salt
Dash pepper
1/4 cup evaporated milk

Steps:

  • In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender., Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through.

Nutrition Facts : Calories 278 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 1008mg sodium, Carbohydrate 49g carbohydrate (11g sugars, Fiber 6g fiber), Protein 6g protein.

CREAMY BUTTERNUT SQUASH WITH CINNAMON SOUP



Creamy Butternut Squash With Cinnamon Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Yield 8

Number Of Ingredients 14

2 tablespoons olive oil
1 ½ pounds peeled and seeded butternut squash , cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 ½ teaspoons cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: store-bought apple chips

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 21.3 g, Cholesterol 20.6 mg, Fat 10.2 g, Fiber 3.4 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 77.7 mg, Sugar 7.5 g

BUTTERNUT SQUASH SOUP WITH CINNAMON WHIPPED CREAM AND FRIED SHALLOTS



Butternut Squash Soup with Cinnamon Whipped Cream and Fried Shallots image

Provided by Anne Burrell

Categories     appetizer

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 18

Olive oil
1 large onion, cut into 1/2-inch dice
1 large or 2 small carrots, peeled and cut in 1/2-inch dice
2 ribs celery, cut into 1/2-inch dice
2 cloves garlic, smashed and finely chopped
Kosher salt
1 large butternut squash, peeled and cut into 1-inch cubes
1 large russet potato, peeled and cut into 1- inch cubes
2 cups white wine
2 quarts chicken or vegetable stock
1 bundle thyme
2 bay leaves
1 orange, cut in 1/2
Peanut or other neutrally flavored oil, for frying
2 large shallots
1 cup all-purpose flour
1 cup heavy cream
1/2 teaspoon ground cinnamon

Steps:

  • Coat a large pot over medium-high heat with olive oil. Add the onions, carrots, celery and garlic. Season with salt, to taste, and sweat the veggies until they start to soften and are very aromatic, about 7 to 8 minutes. Add the squash and potatoes and season with salt, to taste. Stir to coat the mixture with the oil and cook for another 5 to 6 minutes. Add the wine and reduce by half.
  • Add the stock, thyme and bay leaves. Squeeze the orange into the soup and add both halves. Taste for seasoning and adjust, if needed. Bring to a boil and reduce to a simmer and simmer until the squash is falling apart, about 35 to 40 minutes. * If the liquid level starts to get too low, water can be used to replace it.
  • Remove and discard the orange halves, thyme bundle and bay leaves and puree the soup with an immersion blender or a blender. If using a blender, cool the mixture for about 5 minutes and carefully add it to the blender. It should be very smooth and velvety. Check the consistency. If it is too thick add water to thin it.
  • In a saucepan heat about 1-inch of the oil over medium heat. Slice the shallots into thin rings. Just before frying, toss the shallots in the flour. Fry the shallots until they are crispy and brown. Remove to a paper towel and sprinkle immediately with salt.
  • Whip the cream in a large bowl until it holds its shape in soft peaks, then whip in the cinnamon.
  • Ladle the soup into serving bowls and top with a dollop of the cinnamon whipped cream and fried shallots.
  • Squashy!!!

CREAMY BUTTERNUT SQUASH & POTATO SOUP (VEGAN)



Creamy Butternut Squash & Potato Soup (Vegan) image

Make and share this Creamy Butternut Squash & Potato Soup (Vegan) recipe from Food.com.

Provided by HippieVeganMamaTo5

Categories     Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 butternut squash, cubed
cooking spray
3 stalks celery, chopped
2 garlic cloves, minced
1 large potato, peeled and cubed
1 medium carrot, chopped
1/2 yellow onion, chopped
4 cups water, separated into 2-cup portions
3 teaspoons marjoram
2 bay leaves
1 teaspoon sage
salt & pepper, to taste (I like 1 1/2 teaspoons salt & 1 teaspoon pepper)
2 cups soymilk

Steps:

  • Preheat oven to 375°F Spray a baking sheet with oil and spread squash onto sheet. Spray squash lightly, covering the surface of them. Roast for 20-30 minutes, until tender.
  • Place celery, garlic, potato, carrot and onion in a large pot with 2 cups water, marjoram, bay leaves, sage, and salt & pepper. Bring water to a boil then simmer for 30 minutes.
  • Remove bay leaves and add 2 cups water, soy milk, and squash to pot. Using an immersion blender puree soup. It doesn't need to be completely smooth, but try to avoid leaving large chunks of vegetables.
  • (If you don't have an immersion blender put the vegetables into a food processor with the 2 cups of water and blend until smooth. Return to pot and add milk.).
  • Heat soup until warm.

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