Roasted Butternut Squash & Cinnamon Soup Recipe

Name: Roasted Butternut Squash & Cinnamon Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; . 2oz/50g butter; . 2 carrots; . 1 leek; . 2 sticks celery; . 1 large butternut squash; . 1/2 medium onion; . 3 cloves of garlic; . 1/2 teaspoon ground cinnamon; . 1200ml chicken/vegetable stock; . 4floz/110ml pouring cream

Servings: persons

Ingredients
. 2oz/50g butter
. 2 carrots
. 1 leek
. 2 sticks celery
. 1 large butternut squash
. 1/2 medium onion
. 3 cloves of garlic
. 1/2 teaspoon ground cinnamon
. 1200ml chicken/vegetable stock
. 4floz/110ml pouring cream

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1. Begin by peeling and chopping all of the vegetables into chunky pieces.
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2. Select a large saucepan and slowly melt the butter.
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3. Add in all of the vegetables and mix thoroughly and continue to pan roast them for 6-8 minutes. Adding a little cinnamon at this stage will give the vegetables a nice spiced flavour.
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4. Continue to keep a constant stir on the vegetables to prevent them from sticking to the saucepan.
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5. Season lightly at this stage.
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6. Next you need to add in the cream and 2/3 of the stock.
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7. Bring this entire mixture to the boil and then reduce the heat to a constant simmer.
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8. Simmer for the next 15-20 minutes or until all of the vegetables have softened.
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9. Blitz the soup until smooth, adjusting the consistency with the remaining stock as required.
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10. Taste the soup and season accordingly. If you wish you can add a little additional Cinnamon at this stage.
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11. Serve the soup in a small bowl or china teacup with a swirl of either cream or creme fraiche lighted spiced with ground cinnamon.
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Additional Notes:
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If you wish you can add in a cinnamon stick with the vegetables at the beginning and remove it before the blitzing stage.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: Ingredients, . 2oz/50g butter, . 2 carrots, . 1 leek, and more.

Yes, Roasted 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.

Roasted Butternut Squash & Cinnamon Soup

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