AuthorLeah St John, CHN
RatingDifficultyIntermediate

Perfect for fall, this delicious soup is packed with immune boosting ingredients such as butternut squash, garlic, ginger, and cinnamon. This soup is a real treat that is great to have as the weather begins to cool.

ShareTweetSaveBigOven

Yields4 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins

 5 cups butternut squash, peeled & diced
 4 cups vegetable broth
 1 large yellow onion, diced
 2 garlic cloves, minced
 1 tsp fresh ginger, grated
 1 Ceylon cinnamon stickor about 1/2 tsp of ground Ceylon cinnamon
 ½ tsp Himalayan salt
 ¼ tsp dried chili flakes
 Black pepper, to taste

1

Heat 1-2 tablespoons of water in a pot, and sauté the onion for 5 minutes.

2

Add the remaining ingredients, and bring to a boil.

3

Reduce to a simmer, and cook for 30 minutes, or until the squash is soft. Remove the cinnamon stick.

4

Use an immersion blender or carefully transfer the soup to a blender and blend until smooth. Add some water if it is too thick.

5

Serve, and sprinkle some ground cinnamon and/or dried chili flakes on top if desired.

Notes
6

If you don't want to use salt, you can add some miso to the soup instead.

Category

Ingredients

 5 cups butternut squash, peeled & diced
 4 cups vegetable broth
 1 large yellow onion, diced
 2 garlic cloves, minced
 1 tsp fresh ginger, grated
 1 Ceylon cinnamon stickor about 1/2 tsp of ground Ceylon cinnamon
 ½ tsp Himalayan salt
 ¼ tsp dried chili flakes
 Black pepper, to taste

Directions

1

Heat 1-2 tablespoons of water in a pot, and sauté the onion for 5 minutes.

2

Add the remaining ingredients, and bring to a boil.

3

Reduce to a simmer, and cook for 30 minutes, or until the squash is soft. Remove the cinnamon stick.

4

Use an immersion blender or carefully transfer the soup to a blender and blend until smooth. Add some water if it is too thick.

5

Serve, and sprinkle some ground cinnamon and/or dried chili flakes on top if desired.

Notes
6

If you don't want to use salt, you can add some miso to the soup instead.

Spicy Butternut Squash & Cinnamon Soup