Roasted Butternut Squash Cinnamon Soup Recipes

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.

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.

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.

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.

Steps:

• Roasted squash: Split squash in half lengthwise, remove seeds, brush with maple syrup and sprinkle with a little salt, pepper and cinnamon. Roast covered for 1 hour at 375 degrees or until soft.
• Soup: Heat canola oil, add onion, leek and garlic and saute for 5 to 7 minutes until onion is translucent. Add sweet potatoes and thyme and stir. Add the roasted squash meat (not skin) and stir. Add wine, water, nutmeg and cinnamon. Season with salt and pepper. Bring to a boil. Reduce heat and simmer for 20 to 25 minutes until vegetables are soft. Puree in food processor until smooth. Put soup back into pot and whisk in soy milk and remaining maple syrup. Pour into serving bowls and garnish with toasted pumpkin seeds and chopped parsley.

Steps:

• Cut squash in half, scoop out seeds and place on a baking sheet.
• Mix together cinnamon, cloves and red pepper flakes in a small bowl.
• Place 1 tablespoons butter in pieces on the squash and sprinkle half of the cloves, cinnamon and pepper mixture on top. Place the squash in the oven and bake at 400 degrees for approximately 2 hrs or until soft.
• Sautee onions, garlic and sage in the remaining butter and the olive oil in a stock pot until translucent and soft.
• When squash is cooked, scoop out of its shell and put into a bowl. Put some of the squash and some of the onions into a food processor and blend until smooth. Keep doing this until all the squash has been blended. You can add some of the stock if mixture is too thick to blend.
• Return mixture to stock pot on medium heat and add remainder of stock until desired consistency.
• Add the rest of the cinnamon, clove and pepper mixture to the soup and stir well.
• Add a little of the heated mixture to the half and half to warm it up but keep it from curdling and then add to the soup.
• Add maple syrup and stir.
• Garnish with chopped green onions.