Butternut Squash Soup

Last week I posted about preparing butternut squash for a vegetable side. Gina commented that she was making butternut squash soup and was kind enough to share her recipe.

Squash was on sale this week, so I bought two more to try out the recipe. It was super easy to make and tastes delicious!


  • 1 large butternut squash (3-4 lbs.)
  • 4 c. chicken broth
  • 1 onion
  • pinch of cinnamon
  • pinch of allspice
  • pinch of salt
  • 2 c. heavy cream


1. Cut squash in half and roast in oven at 350°F for approx. 60 minutes until soft.

2. Scoop it out and put it in a big pot with 4 cups of chicken broth.

3. Brown a chopped onion and add to the pot.

4. Let simmer for 1 hour.

5. Whip it up with hand blender.

6. Season with a pinch of cinnamon, allspice and salt.

7. Add a pint of heavy cream


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