Butternut Squash & Cinnamon Soup Recipe

Name: Butternut Squash & Cinnamon Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Red onion, chopped; 4 Cloves garlic - chopped; 1 Large butternut squash, peeled, seeds removed, chopped into chunks; 2 Carrots, peeled and chopped into chunks; 2 Sticks celery, chopped into chunks; 2 Red chili, chopped and deseeded; 1.5 teaspoons ground cinnamon or 3-4 good quality cinnamon quills; Pinch Dried chili flakes; 0.5 teaspoons Ground ginger; 1.2 liters Vegetable stock; Sea salt and freshly ground pepper; Extra virgin olive oil; Bunch Parsley, chopped

Servings: persons

1 Red onion, chopped
4 Cloves garlic - chopped
1 Large butternut squash, peeled, seeds removed, chopped into chunks
2 Carrots, peeled and chopped into chunks
2 Sticks celery, chopped into chunks
2 Red chili, chopped and deseeded
1.5 teaspoons ground cinnamon or 3-4 good quality cinnamon quills
Pinch Dried chili flakes
0.5 teaspoons Ground ginger
1.2 liters Vegetable stock
Sea salt and freshly ground pepper
Extra virgin olive oil
Bunch Parsley, chopped

1
Preheat the oven to 200 C.
2
Toss the chopped butternut squash in enough olive oil to coat the skin, season with sea salt, pepper and a good pinch of dried chili flakes. Roast in the oven for 25-30 minutes until the squash is golden and cooked through. (Roasting the squash really intensifies the flavour and makes for a deeper tasting soup).
3
While the squash is roasting, place a large pot over a medium flame and heat a about 2tbsp of olive oil. Add in the onion, carrots, celery, chopped fresh chili, ground ginger and cinnamon and cook gently over a medium/low heat for about 20-25 minutes, until the onions are completely softened and beginning to caramelise. Stir every now and again to prevent the vegetables from sticking.
4
When the butternut squash is just finished roasting, add the garlic into the large pot with the other vegetables, turn up the heat and cook for a few minutes to release its flavour. Make sure the garlic does not catch and burn as the acrid taste will ruin the soup. After a minute or two, add the roasted squash into the pot stir everything together and then cover with the stock and bring to a boil, reduce the heat and simmer gently for a few minutes making sure the carrots and celery are cooked through.
5
Let the soup cool slightly and then blitz it in a blender or food processor until smooth. Taste and adjust the seasoning. If you find the soup is very thick, you can think it down a little with some more stock or some rice milk. If you do this, add the liquid in slowly so as not to thin it too much.
6
Serve the soup with the chopped parsley scattered over and a drizzling of oil on top.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Red onion, chopped, 4 Cloves garlic - chopped, 1 Large butternut squash, peeled, seeds removed, chopped into chunks, 2 Carrots, peeled and chopped into chunks, and more.

Yes, Butternut Squash & Cinnamon Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash & Cinnamon Soup

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