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Roasted Butternut Squash Soup with Cinnamon

Perfectly sweet, with a dash of savory, this Roasted Butternut Squash Soup takes squash to a whole new level of delicious with fresh pear, cinnamon, ginger, and nutmeg.
Course Soup
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6
Author Janice Croze


  • 2 small butternut squash or 1 and 1/2 medium
  • 1 ripe pear
  • 1/2 onion
  • 1/2 cup heavy cream
  • 2-3 Tbsp butter
  • 1 tsp brown sugar
  • 3 tsp of bouillon powder and 4 cups water or 2 cups of chicken broth and 2 cups water
  • 1/2 - 1 tsp cinnamon
  • 1/4-1/2 tsp ginger
  • 1/4-1/2 tsp nutmeg
  • 1/4-1/2 tsp paprika
  • salt and pepper or cayenne pepper to taste
  • yogurt for garnish
  • mint or parsley for garnish


  1. Preheat oven to 425*
  2. Cut squash - cut off ends, slice in half lengthwise
  3. Remove seeds and arrange on foil lined baking sheet
  4. Brush with 1-2 Tbsp of melted butter
  5. Sprinkle with brown sugar, cinnamon, and salt
  6. Bake for 50 minutes or until tender
  7. In a saucepan, sauté chopped onions and chopped pear in 1 Tbsp of butter for about 5 minutes
  8. Remove from heat
  9. When squash is cooked and cooled slightly, remove skins and cut into large pieces
  10. Add squash to onions and pears in the saucepan
  11. Pour in 4 cups of water and begin to bring to a boil
  12. Add in organic bouillon powder, cinnamon, ginger, nutmeg, paprika, salt and pepper
  13. After soup comes to the boil, reduce heat and simmer for 20-30 minutes
  14. Turn off heat and allow to cool till the soup is cool enough to touch
  15. Use immersion blender to puree soup (If you don't have an immersion blender, allow soup to cool and puree in a blender in batches)
  16. Once blended, add in cream and reheat, but do not allow to boil
  17. Serve hot with yogurt, paprika and fresh herbs to garnish (optional)