Cinnamon Winter Squash Soup (Only Six Ingredients!)

by Rebekahcooked up on October 21, 2011

I’m going to be frank: I had this soup for two meals in a row and I loved it. Then I had to take a break, because sometimes you need solid foods. But it’s so delicious!

There’s nothing like winter squash: so sweet and good that it doesn’t seem like it should be one of the healthiest foods around. Not that I’m complaining. All the more reason to give this pretty (and pretty awesome) soup a try.

Here’s what you need:

  • Most of a large winter squash
  • Two celery stalks
  • Two carrots
  • One small yellow onion
  • Two cans of chicken or vegetable stock
  • Cinnamon

Start by slicing up your winter squash. Squash are large and the rinds are hard to cut, so I recommend using your sharpest knife. A dull blade is much more dangerous than a sharp one because it can slip out of the way instead of cutting through something.

Slice the squash into pieces so that none is more than 2 inches in any direction (otherwise it will take a long time to cook). Brush with olive oil and heavily salt and pepper. Roast at 425 for about 20 minutes, but check on it frequently. Every squash will be different. When it’s done, peel it and cut into cubes. Set aside for a moment.

Chop and sautee your carrots, onion and celery in a saucepan. Once they’ve softened, you can add the stock and the cubes of squash. Let simmer for ten minutes, or so.

Once the vegetables are very soft and you’ve let the soup simmer, grab your immersion blender and take the soup off the heat. Let it cool for a few minutes and then puree. You can also puree in shifts with a blender, but I find it’s easier and less messy if you use an immersion blender.

It should be thick and creamy when you are done blending. At the end, give your soup a large shake of cinnamon – probably at least half a teaspoon – and stir.

The fun thing about this kind of soup is that it’s really dense, so you can get pretty bold with the decorations you want to put on top. I definitely had a little fun with it here.

Guys, it’s been the best week ever on the blog. I have to say, thanks again for reading. It means a lot that you stop by to see what I’m cooking up. I’d love to hear about your projects, too.



    Comment by Caitlin — October 21, 2011 at 12:01 pm

  2. Congratulations on your Foodgawkerdom! Also I will make our house chef make this 🙂

    Comment by Caitlin — October 21, 2011 at 12:02 pm

  3. Thank you!! 🙂 I’m so happy! Let me know how you like the recipe/if you have suggestions.

    Comment by bekky — October 21, 2011 at 12:11 pm

  4. This sounds delicious. Thanks for sharing!

    Comment by vjh — October 22, 2011 at 4:54 am

  5. Love the idea! Winter squash is one of my favorite foods……….thanks for sharing………..

    Comment by Nancy Avery — October 22, 2011 at 5:17 am

  6. This looks amazing! And I also celebrate when my pics get on FG =)

    I would love for you to link this up on my soup linky–I’m looking for new recipes and tips!


    Comment by Carolyn — October 22, 2011 at 8:09 am

Sorry, the comment form is closed at this time.

Other frugal recipes to try:

Delicata Squash & Coconut Rice Buddha Bowl

Basically, my dream post-gym dinner.

Coconut Carrot Miso Soup

A rich and velvety soup to start the winter off right.

Cauliflower Rice Gratin with Kale and Leeks

This cheeeeeeeeeesy (but VEGGIE-PACKED!) side belongs on you holiday table!