Best 7 Simple Roasted Butternut Squash Cinnamon Soup Recipes

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Are you looking for a simple, yet flavorful soup recipe that is perfect for a chilly evening? Look no further than roasted butternut squash cinnamon soup! This creamy and indulgent soup is packed with roasted butternut squash, aromatic spices, and a hint of cinnamon for a warm and comforting dish. It's also incredibly easy to make, requiring just a few simple steps and a handful of ingredients. With its naturally sweet and savory flavor, this soup is sure to become a family favorite.

Check out the recipes below so you can choose the best recipe for yourself!

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

ROASTED BUTTERNUT SQUASH SOUP



Roasted Butternut Squash Soup image

Here's a rich soup for an autumn day--winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander.

Provided by Progresso

Categories     Trusted Brands: Recipes and Tips     Progresso®

Time 1h

Yield 4

Number Of Ingredients 15

2 tablespoons butter
2 cups raw winter squash (butternut, hubbard, acorn)
Salt and pepper
2 tablespoons extra-virgin olive oil
½ cup diced onion (1/4-inch)
¼ cup diced celery (1/4-inch)
¼ cup diced carrot (1/4-inch)
1 cinnamon stick
Sea salt and freshly ground pepper
1 (32 ounce) carton Progresso® chicken broth
½ teaspoon ground toasted coriander
Roasted Winter Squash (above)
½ cup half-and-half, if desired*
2 tablespoons toasted pumpkin seeds
½ cup Progresso® plain Panko crispy bread crumbs, toasted light brown in saute pan over medium heat

Steps:

  • To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
  • To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
  • Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
  • Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.

Nutrition Facts : Calories 350.3 calories, Carbohydrate 29.9 g, Cholesterol 26.5 mg, Fat 22.7 g, Fiber 2.3 g, Protein 7.8 g, SaturatedFat 7.2 g, Sodium 1387.9 mg, Sugar 2.7 g

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

SIMPLE ROASTED BUTTERNUT SQUASH CINNAMON SOUP



Simple Roasted Butternut Squash Cinnamon Soup image

Make and share this Simple Roasted Butternut Squash Cinnamon Soup recipe from Food.com.

Provided by Liza at Food.com

Categories     Vegetable

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 11

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

Steps:

  • Roast the butternut squash, flesh side down onto a lightly oiled roasting pan for 40 to 45 minutes in a 425 degree oven.
  • In the mean time, sautee the onion, ginger, and garlic in butter until soft.
  • Add the broth, simmer for ten minutes.
  • Add pulp from the butternut squash (that you've scooped out).
  • Puree in a food processor or blender (or I use a mixing wand right in the pot).
  • Return to pan.
  • Add cream, salt, pepper, and a pinch or 2 of cinnamon.
  • Simmer until heated through.

Nutrition Facts : Calories 150.3, Fat 7.7, SaturatedFat 4.5, Cholesterol 20.4, Sodium 422.4, Carbohydrate 18.5, Fiber 3, Sugar 4, Protein 4.2

ROASTED BUTTERNUT SQUASH SOUP



Roasted Butternut Squash Soup image

Provided by Ellen Lebow

Categories     Soup/Stew     Food Processor     Vegetable     Thanksgiving     Quick & Easy     Butternut Squash     Fall     Healthy     Bon Appétit     Pittsburgh     Pennsylvania

Yield Serves 4

Number Of Ingredients 7

Nonstick vegetable oil spray
1 2-pound butternut squash, halved lengthwise, seeded
2 cups (about) canned low-salt chicken broth
Pinch of grated nutmeg
1 cup nonfat milk
Nonfat sour cream (optional)
Chopped fresh chives or green onions (optional)

Steps:

  • Preheat oven to 375°F. Spray 13x9x2-inch glass baking dish with vegetable oil spray. Place squash cut side down in prepared dish. Pierce each squash half several times with toothpick or skewer. Bake until squash is tender, about 45 minutes.
  • Using large spoon, scrape squash into processor; discard peel. Add 1 1/2 cups broth and nutmeg and puree until smooth. Transfer puree to heavy large saucepan. Mix in milk and enough broth to thin to desired consistency. Stir soup over medium heat until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream and chives, if desired.

ROASTED BUTTERNUT SQUASH SOUP



Roasted Butternut Squash Soup image

I picked up this recipe at Whole Foods today. I like the idea of roasting the squash and onions with the thyme to intensify their flavors and the cardamom sounds intriguing.

Provided by Lorac

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

5 lbs butternut squash, peeled and cut into 3/4 inch dice
2 yellow onions, peeled and chopped
1 tablespoon finely chopped fresh thyme
3 tablespoons olive oil
6 cups chicken broth or 6 cups vegetable broth
1/2 cup dry white wine
1 teaspoon ground cardamom
2/3 cup heavy cream
sea salt
fresh ground black pepper

Steps:

  • Preheat oven to 425°F.
  • Combine squash, onion, thyme and oil.
  • Place on a cookie sheet (s), in a single layer, and roast 20-30 minutes or until tender, stirring at least once.
  • Place roasted vegetables in a soup pot and add broth, wine and cardamom.
  • Bring to a boil, reduce heat and simmer 10 minutes.
  • Working in small batches, puree the soup in a blender or processor and place in a clean pot.
  • Bring soup to a boil, reduce heat, stir in cream and season with salt and pepper.

Nutrition Facts : Calories 393.1, Fat 18.3, SaturatedFat 7.5, Cholesterol 36.2, Sodium 790.7, Carbohydrate 50.5, Fiber 8.2, Sugar 10.8, Protein 9.6

APPLE CINNAMON BUTTERNUT SQUASH SOUP



Apple Cinnamon Butternut Squash Soup image

This apple cinnamon butternut squash soup is perfect for fall, and a fresh twist on the classic belly-warmer. Nothing says you got fall under your thumb more than this deliciously interesting soup, made with love!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 45m

Yield 8

Number Of Ingredients 11

8 cups cubed seeded peeled butternut squash (2 medium)
1 large apple, peeled, chopped
1 large onion, cut into 1-inch pieces
2 tablespoons packed brown sugar
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/8 teaspoon pepper
3 cups Progresso™ chicken broth (from 32-oz carton)
3/4 cup milk
1 container (6 oz) Greek Fat Free plain yogurt
2 tablespoons chopped fresh chives

Steps:

  • In Dutch oven, mix squash, apple, onion, brown sugar, salt, cinnamon and pepper. Add broth. Cover; heat to boiling over medium-high heat. Reduce heat; simmer about 20 minutes or until squash is tender.
  • In blender or food processor, place one-third of mixture. Cover; blend until smooth. Repeat twice to use up remaining soup. Return to Dutch oven, stir in milk and yogurt. Heat over low heat, stirring occasionally, just until heated through. Ladle into bowls; sprinkle with chives.

Nutrition Facts : Calories 130, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 15 g, TransFat 0 g

Tips:

  • Select the best butternut squash: Choose a butternut squash that is firm and heavy for its size, with a smooth, unblemished skin.
  • Roast the squash properly: Roasting the butternut squash brings out its natural sweetness and flavor. Make sure to roast the squash until it is tender and slightly caramelized.
  • Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality broth. Look for a broth that is low in sodium and made with fresh vegetables.
  • Add some spices: Spices like cinnamon, nutmeg, and ginger add a warm and inviting flavor to the soup. Feel free to experiment with different spices to find your favorite combination.
  • Garnish with fresh herbs: Fresh herbs like parsley or cilantro add a pop of color and flavor to the soup. Garnish the soup with fresh herbs just before serving.

Conclusion:

This simple roasted butternut squash and cinnamon soup is a delicious and comforting dish that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. With its creamy texture, sweet flavor, and warm spices, this soup is sure to be a hit with your family and friends.

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