Simple Roasted Butternut Squash Cinnamon Soup

Step 1

Roast the butternut squash, flesh side down onto a lightly oiled roasting pan for 40 to 45 minutes in a 425 degree oven.

Step 2

In the mean time, sautee the onion, ginger, and garlic in butter until soft.

Step 3

Add the broth, simmer for ten minutes.

Step 4

Add pulp from the butternut squash (that you've scooped out).

Step 5

Puree in a food processor or blender (or I use a mixing wand right in the pot).

Step 6

Return to pan.

Step 7

Add cream, salt, pepper, and a pinch or 2 of cinnamon.

Step 8

Simmer until heated through.