Roasted Butternut Squash Soup

By á-70803

Ingredients

• 2 onions, quartered
• 1 lb cubed butternut squash
• 2 serrano chiles, halved & seeded
• 1/4 cup EVOO
• S&P
• 4 cups chicken broth
• 2 tbsp brown sugar
• 3/4 tsp cinnamon
• 1/4 cup heavy cream

Preparation

Step 1

Toss onions, squash, serranos, EVOO and S&P; roast at 450 degrees for 20 minutes.

Warm broth in saucepan over medium heat; add vegetables, brown sugar and cinnamon, puree. Stir in cream.