After the Halloween celebrations we usually end up with leftover pumpkin and winter squash and so, I like to make this soup which is great for these winter days. It warms the body and the spirit, and is delicious!
Winter Squash Soup
2 small winter squash, peeled and diced (I used a combination of butternut and white pumpkin)
½ white onion, chopped
3 garlic cloves, peeled
2 sprigs of thyme (or your favorite herb)
2 Tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon ground cinnamon
1 cup chicken broth (to keep this vegetarian, I used vegetable broth)
2 Tablespoons cream (optional)
Preheat the oven to 400 degrees. On a large baking sheet, toss first 7 ingredients together. Spread on a single layer and bake for 30-40 minutes or until vegetables have softened and are brown in places. Remove from oven and set aside to cool slightly.
Add vegetables to a food processor or a blender. Add the cinnamon and blend to a smooth puree, adding the broth as needed to help the blender and to obtain the desired consistency (thicker soup would need less broth).
Pour the soup into a pot and simmer over medium heat. Add more salt and pepper to taste. At this point, if using, add the cream and cook until soup is heated through. Serve hot and garnish with a sprinkle of smoke paprika.