BUTTERNUT SQUASH SOUP
FULL OF FLAVOR for this comforting, thick butternut squash soup. The bit of cinnamon adds to the flavor. Yield will depend on how large of a squash is used. Easy preparation!
Provided by Seasoned Cook
Categories Vegetable
Time 1h15m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Cut squash lengthwise and scoop out any seeds. Place on a foiled lined baking pan with the flesh side down. Bake in a 400 degree oven for 1 hour and 30 minutes. Test for doneness and bake additional time if needed.
- Allow squash to cool. Scoop out pulp and mash.
- In a large saucepan, sautee onion. Add chicken broth, cinnamon, garlic powder and salt. Add squash and cook on low heat for 5 minutes.
- Add cream and cook on low for 1 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 256.3, Fat 12.8, SaturatedFat 4.2, Cholesterol 16.6, Sodium 683.4, Carbohydrate 32, Fiber 5.2, Sugar 7.3, Protein 7.2
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