2 pounds butternut squash, cubed
2 cups chicken broth
3 Tbsp. oil, divided
1 garlic clove, chopped
1 shallot, chopped
1 12 oz. can evaporated milk
1/4 tsp. cinnamon
Salt and pepper
1/4 tsp. cayenne pepper
- Heat oven to 400 degrees. Toss butternut squash with 2 Tbsp. olive oil; season with salt and black pepper. Arrange coated squash on a baking sheet. Roast until squash is tender and lightly browned, 25 to 30 minutes, stirring once or twice.
- In a blender, add the squash and broth; blend until smooth.
- In a large pot, heat 1 tbsp. oil on medium-high heat. Add the garlic and shallots; cook for 2-3 minutes. Add the pureed butternut mixture, evaporated milk, cinnamon, cayenne pepper. Stir; salt and pepper to taste. Cook for an additional 5 minutes, or until heated through.
- Serve with orange zest and fresh ground pepper.
Original Recipes visit: Creamy Butternut Squash Soup @ reluctantentertainer.stfi.re