Creamy Butternut Squash With Cinnamon Soup Recipe

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.