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Creamy Butternut Squash With Cinnamon Soup

Rated as 4.37 out of 5 Stars

"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."
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servings 177
Original recipe yields 8 servings (6 to 7 cups)


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  1. Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  2. 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.
  3. 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.
  4. Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  5. 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.
  6. 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.)
  7. 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.


  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

Per Serving: 177 calories; 10.2 21.3 2.6 21 78 Full nutrition

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Read all reviews 171
  1. 223 Ratings

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Most helpful positive review

This soup was fantastic. I'm not sure how much my squash weighed, but I think it was less than what this recipe called for. I halved, seeded, and placed my squash half side down in a pan with no...

Most helpful critical review

Followed the recipe exactly. Would probably give this 3.5 stars. I think I would have just appreciated a sweeter end result, as echoed by my husband. I think I am going to heat up the leftove...

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Least positive

This soup was fantastic. I'm not sure how much my squash weighed, but I think it was less than what this recipe called for. I halved, seeded, and placed my squash half side down in a pan with no...

Delish! Since roasting the squash (cut side down, 400 degrees, 45 mins) helps keep in the nutrients, i roasted the squash, then followed the recipe exactly. It was incredible.

I have made this soup twice now and it is wonderful! I dropped a star not because of the soup itself, but simply because the descriptions of the steps in the recipe seemed to me misleading and ...

This might have been the best thing that I have ever made. It was our first course at our Thanksgiving meal and it got absolute raves from everyone (including my 5 year old!) I mostly followed t...

I had a similar soup at the Princeville resort in Kauai and decided I was going to figure out how to make it. I followed the directions except used heavy cream in place of the half-and-half (ma...

This was fantastic! I made it with a few variations though. I substituted fat free 1/2 and 1/2 for the regular, and added four tablespoons of butter instead of one to make it richer. Louisiana C...

Delicious! Served this to a dinner party over the weekend and got rave reviews. Instead of apple chips, I topped with sour cream. I forgot to purchase the apple chips at the store otherwise I wo...

Absolutely lovely. I left out the cloves (didn't have any), and cooked it a little longer than recommended (got sidetracked). This turned out to be a good thing, because when I got back to it, i...

This is possibly the best soup I've ever eaten! I added a diced pear when I added the garlic and spices which gave it more texture and made it a bit sweeter. Very yummy!!!