Butternut squash soup recipe???

i want to make a soup out of butternut squash, but i want it to be sweet and creamy, possibly a hint of cinnamon? more like a desertish soup than a main course. thank you!Butternut squash soup recipe???
Butternut Squash Soup





1/2 pound butternut squash


1 tablespoon butter


1/2 cup onion sliced thinly


3 garlic cloves sliced


2 cups chicken broth


Salt to taste


1/2 teaspoon white pepper


1/2 cup heavy cream


Fresh Thyme leaves for garnish





Cut the squash in half lengthwise and remove seeds. On a baking sheet roast squash at 400掳 for 35 minutes. Remove from oven, scrape the flesh into a bowl; discard peel.





In a large saucepan melt butter over medium high heat, saut茅 onion and garlic stirring constantly for 3 minutes. Add chicken broth, roasted squash, salt and pepper. Bring to a boil, reduce to a simmer for 30 minutes. Add the cream, transfer to a blender and puree until smooth.





Return soup to saucepan stirring constantly without boiling until heated through. Garnish soup with fresh thyme leaves or draw initials with cream on top of soup or swirl a toothpick through dollops of cream making designs and serve.


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Butternut Squash Soup





1 medium butternut squash


1 medium onion, chopped


2 cloves garlic


6 cups chicken stock (or reduced-sodium broth)


2 tablespoons dry sherry


1/2 teaspoon ground ginger


1/2 teaspoon ground cumin


1/2 teaspoon ground cinnamon


1/4 teaspoon ground cloves


Salt and pepper to taste


Plain yogurt and chopped parsley, for garnish





To prepare the squash: Peel the squash with a vegetable peeler and trim each end. Cut the squash in half lengthwise and scoop out the seeds. Place squash flat side down on cutting board and cut each half lengthwise. Cut the quarters crosswise to make 2-inch cubes.


Put the squash and the remaining ingredients (except garnishes) in a large pot and bring to a boil over high heat. Stir briefly, reduce heat to medium low and simmer for 18 minutes, until the squash is just cooked through.


Puree the soup using a blender or food processor in four batches, using equal parts solids and liquid to help make a smooth puree. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!) Pour each batch of pureed soup into a large serving bowl or medium saucepan if not serving right away. Adjust seasonings.


To serve ladle soup into bowls and garnish each bowl with a dollop of yogurt and a sprinkling of parsley.Butternut squash soup recipe???
Ingredients


陆 butternut squash


陆 onion, sliced


1 clove garlic, chopped


2 tbsp olive oil


290ml/10fl oz water, boiling


1 chicken stock cube


1 tbsp Greek yoghurt


1 tsp cinnamon








Method


1. Peel the butternut squash and remove the seeds.


2. Dice the squash and saut茅 in the oil with the onion and garlic for 3-4 minutes.


3. Add the water and stock cube and simmer for 10-12 minutes until the squash is tender.


4. Blend the soup in a food blender.


5. Season if needed and serve with a dollop of Greek yoghurt.


6. sprinkle with cinnamon
http://www.foodnetwork.com/food/recipes/鈥?/a>





you could leave out the curry powder.





or this one:





http://www.foodnetwork.com/food/recipes/鈥?/a>





to add some creaminess you could add some half and half too.
Butternut Squash and Apple Soup


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2 tablespoons unsalted butter


1 1/2 cups sliced leeks, white parts only


1 tablespoon minced garlic


6 cups peeled and roughly diced butternut squash


3 cups peeled and roughly diced apples


2 teaspoons Toasted Spice Rub, recipe below


6 1/2 cups chicken stock or 2 (14 1/2-ounce) cans low-sodium chicken broth mixed with 3 cups water


Sea salt, preferably gray salt


1 cup chopped Spiced Candied Walnuts, recipe follows, optional





Melt the butter in a large pot over medium heat, and cook until it turns nut brown. Add the leeks and cook until slightly softened, about 2 minutes. Add the garlic and saute briefly to release its fragrance.


Add the squash and apples, raise the heat to high, and cook, stirring, until the vegetables begin to caramelize, about 5 minutes. Stir in the Toasted Spice Rub and cook briefly to toast it, about 1 minute.





Add the stock or broth-water mixture, bring to a simmer, and partially cover. Adjust the heat to maintain a gentle simmer and cook until the squash and apples are tender, about 40 minutes.





Transfer in batches to a blender or food processor and blend until smooth. Return to the pot, reheat to serving temperature, and season with salt.





Divide the soup among warmed bowls and garnish each portion with some of the walnuts, if using. Serve immediately.








Toasted Spice Rub:


1/4 cup fennel seeds


1 tablespoon coriander seeds


1 tablespoon black peppercorns


1 1/2 teaspoons crushed red pepper flakes


1/4 cup pure California chili powder (about 1-ounce)


2 tablespoons kosher salt


2 tablespoons ground cinnamon


In a small heavy pan over medium heat, combine the fennel seeds, coriander seeds, and peppercorns. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.





Yield: about 1 cup








Spiced Candied Walnuts:


Peanut or canola oil


4 cups walnut halves


1 cup confectioners' sugar, sifted


1/2 teaspoon cayenne pepper


1/2 teaspoon ground cinnamon


Pinch salt, or more to taste


1/4 teaspoon freshly ground black pepper


In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.





Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of unmelted sugar remain on the nuts, they will not fry properly.





Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds per batch; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.





In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and the pepper.





While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.





Yield: 4 cups