4 cups cubed peeled butternut squash
½ cup chopped carrots
½ cup chopped onion
1 tablespoon olive oil
2½ cups vegetable or chicken broth
¼ cup half-and-half or light cream
Dash cayenne pepper
Dash ground cinnamon
Spiced-Up Butternut Squash Soup
- In a large saucepan or CORNINGWARE® FRENCH WHITE® CAST ALUMINUM™ 3.5-QT DUTCH OVEN, sauté squash, carrots and onion in oil 10-12 minutes. Stir in broth. Heat to boiling; reduce heat. Cover and simmer 30 minutes.
- Remove from heat; stir in half-and-half and spices. After soup has cooled slightly (be sure it’s not steaming), transfer to blender (in batches if necessary); cover and blend until smooth. Return to saucepan; heat on low until warm.