Cinnamon Butternut Squash Soup

• 2 tablespoons olive oil
• 1 1/2 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 1/2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/8 teaspoon cayenne pepper
• 3 cups chicken broth, homemade or from a carton or can
• 1 1/2 cups half-and-half (or whole milk)
• Salt and freshly ground pepper, to taste

DIRECTIONS

1. Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 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.
3. 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.
4. Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 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.
6. 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.)
7. 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.

RECIPE PROVIDED BY: AllRecipes.com

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Rather than try to peel and chop a butternut squash, I baked it at about 400 degrees in the oven for about 40 minutes. It's much easier to scoop it out this way and makes the actual soup-making process seem to go a little faster since the squash doesn't need to be monitored.



This is a pretty good rule of thumb for all squash soup recipes. Especially with acorn squash (which would seem to be almost impossible to peel).

Ultimately, the soup didn't quite taste how I'd expected. The mixture of the cinnamon with the spiciness of the cayenne didn't suit my tastebuds at all. I don't mind a soup being a tinge sweet and I think I would have preferred that flavor to this odd combination. It's probably not something I'll be trying again, though you're a fool if you think I've given up on squash!

Stay tuned for more squash soups from this little lady.

--CHI