Cinnamon-Spiced Butternut Squash Soup Recipe

If you’re looking for a delightful way to warm up on a chilly day, this Cinnamon-Spiced Butternut Squash Soup is the perfect choice. With its sweet and savory flavor profile, it’s a standout among specialty soups that will leave your taste buds dancing.

Imagine indulging in a creamy bowl of this soup, where the rich sweetness of roasted butternut squash meets the warm embrace of cinnamon and nutmeg. Perfect for cozy gatherings or a comforting solo meal, this recipe brings a touch of seasonal warmth to your kitchen.

A Perfectly Spiced Soup for Fall

A steaming bowl of butternut squash soup with cinnamon and pumpkin seeds, accompanied by a slice of bread on a wooden table.

This comforting butternut squash soup is bursting with flavor, featuring a harmonious blend of sweet, spicy, and creamy elements. The addition of cinnamon not only enhances the taste but also creates an inviting aroma that fills your home.

Ingredients

1 medium butternut squash, peeled and diced
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup coconut milk or heavy cream
2 tablespoons olive oil
Salt and black pepper to taste
Chopped parsley or pumpkin seeds for garnish (optional)

Instructions

Prepare the Ingredients: Peel and dice the butternut squash, chop the onion, and mince the garlic.
Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
Cook the Squash: Add the diced butternut squash, broth, cinnamon, and nutmeg to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the squash is tender.
Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender. For a chunkier texture, leave some pieces intact.
Add Creaminess: Stir in the coconut milk or heavy cream, heating gently without boiling. Season with salt and pepper to taste.
Serve: Ladle the soup into bowls and garnish with chopped parsley or pumpkin seeds if desired. Serve hot with crusty bread.