Roasted Butternut Squash Soup With Cinnamon Crema Recipe

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Kitchen Daily
Nutrition per serving    (USDA % daily values)
CAL
339
FAT
83%
CHOL
15%
SOD
45%

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Ingredients for 4 servings

1 quart low-sodium chicken stock (use vegetable stock to make a vegetarian recipe)

1 cinnamon stick

FOR CINNAMON CREMA:

1 teaspoon kosher salt

1/4 teaspoon ground cinnamon

2-3 turns Freshly ground black pepper

2 stems fresh thyme

2 1/2 pounds peeled and cubed butternut squash (approx 2 large squash)

4-6 turns Freshly ground black pepper

FOR SOUP:

1/2 medium yellow onion, diced

1 cup sour cream

1/4 cup extra virgin olive oil

2 tablespoons honey

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