Recipe: Creamy Cinnamon-Butternut Soup

If you want the perfect lunch for a chilly day, look no further than this tasty soup, which combines the sweetness of butternut squash with cinnamon’s spicy flavor.

Ingredients

• 2 small butternut squashes
• 1 ripe pear
• ½ white onion
• ½ c. heavy cream (use organic if possible)
• 3 T. butter (divided)
• 1 tsp. brown sugar
• 2 c. low-sodium chicken broth
• 2 c. water
• 1 teaspoon Ceylon cinnamon (Suggested Article: “2 Major Health Benefits of Cinnamon”)
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon paprika
• Salt & pepper to taste
• Yogurt and parsley (optional, for garnish)

Instructions:

1. Preheat the oven to 425 degrees.
2. Melt two tablespoons of butter.
3. Cut the ends off the squashes, then halve them lengthwise and scoop out the seeds. (Microwaving them for a minute or so first will make them easy to cut.)
4. Place the squash cut-side up on a baking sheet.
5. Brush with butter and sprinkle with the brown sugar, half of the cinnamon, and salt to taste.
6. Bake for about 50 minutes, or until the squash is tender.
7. Chop the onion and pear, and sauté them in the remaining butter until they have softened.
8. Remove from the heat and cool.
9. When the squash has cooled enough for you to handle it, remove the skin and chop it into cubes. Add them to the onion and pear, top with the stock and water, and bring to a boil.
10. Turn down the heat.
11. Add the remaining spices, stir to combine, and reduce the heat to low.
12. Simmer for 20-30 minutes.
13. Turn the heat off and allow the soup to cool.
14. Puree it with an immersion blender.
15. Stir in the heavy cream.
16. Reheat on low, but do not allow the soup to boil.
17. Serve with a dollop of yogurt and a sprinkle of parsley, if desired.

Note: Most cinnamon you find in the spice aisle of your local store is Cassia cinnamon but Ceylon cinnamon carries the most health benefits.  <<< Seven Nutrition Now Offering Ceylon Cinnamon 1000 For Maximum Benefits >>>