Day 2 of "YUM" Cinnamon Recipe--Roasted Butternut Squash Soup with Cinnamon Crema

Day 2 of my YUM recipes! This recipe reminds me of autumn, so might be something that you want to preview for your fall parties! Another recipe that I found on www.kitchendaily.com Tomorrows recipe will be a tribute to Goshen Fair's Famous Doughnuts!!

Roasted Butternut Squash Soup with "YUM" (Cinnamon) Crema
serves 4

Soup Ingredients:

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

1/2 medium yellow onion, diced

1/4 cup extra virgin olive oil

2 stems fresh thyme

1 teaspoon kosher salt

4-6 turns Freshly ground black pepper

1 cinnamon stick

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

Cinnamon Crema Ingredients:

1 cup sour cream

2 tablespoons honey

1/4 teaspoon ground cinnamon

2-3 turns Freshly ground black pepper

Directions:
Set a large heavy based pot or dutch oven over medium heat and add oil, thyme and cinnamon stick. As the oil heats up, the cinnamon stick will unfurl and infuse the oil.

Add squash to the pot along with diced onion and saute for 7-8 minutes until you have a little caramelization on the squash. Season with salt and pepper.

Pour in chicken stock, bring to a boil, then reduce to a simmer and cook for 20 minutes until squash is very tender. Discard cinnamon stick and thyme stems then puree within a blender (use an immersion blender if you have one). Give it a final taste and season it once more with salt and pepper to taste.

Meanwhile in a small mixing bowl, combine sour cream, honey, cinnamon, and black pepper. Stir well with a whisk. Serve soup in a shallow bowl, with a spoonful of Crema swirled into each. Garnish with fresh thyme buds, a splash of olive oil and a sprinkle of cinnamon if desired.

~Enjoy~

Autumn is on it's way!

Tomorrow's recipe will be in honor of Goshen Fair Doughnuts!! Stay tuned!!
~Ally Wilson
www.thebistroatourtown.com