Butternut Squash Soup

Name: Butternut Squash Soup
Ingredients: 1 (2 lb) butternut squash; 2 tablespoons olive oil; 1 large onion, chopped; 2 (14 ounce) chicken broth; 1/2 teaspoon cinnamon; 1/4 teaspoon garlic powder; salt; 1/4 cup cream or 1/4 cup half-and-half

8 ingredients

5 steps

Ingredients

1 (2 lb) butternut squash
2 tablespoons olive oil
1 large onion, chopped
2 (14 ounce) chicken broth
1/2 teaspoon cinnamon
1/4 teaspoon garlic powder
salt
1/4 cup cream or 1/4 cup half-and-half

Directions

1

Cut squash lengthwise and scoop out any seeds. Place on a foiled lined baking pan with the flesh side down. Bake in a 400 degree oven for 1 hour and 30 minutes. Test for doneness and bake additional time if needed.
2

Allow squash to cool. Scoop out pulp and mash.
3

In a large saucepan, sautee onion. Add chicken broth, cinnamon, garlic powder and salt. Add squash and cook on low heat for 5 minutes.
4

Add cream and cook on low for 1 minutes.
5

Serve and enjoy!