Creamy Butternut Squash With Cinnamon Soup

Recipe View Heat olive oil in a large, deep sauté pan over medium-high heat until shimmering. (1 minute)

Recipe View Add butternut squash and onion; sauté, stirring infrequently at first, then more frequently, until squash begins to turn golden brown. (7-8 minutes)

Recipe View Reduce heat to low, add butter, sugar, and garlic; continue cooking until all vegetables develop a rich, spotty caramel color. (10 minutes)

Recipe View Incorporate cinnamon, ginger, cloves, and cayenne pepper; sauté until fragrant. (30-60 seconds)

Recipe View Pour in chicken broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender. (10 minutes)

Recipe View Using an immersion blender or traditional blender, purée until exceptionally smooth. (30-60 seconds). (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)

Recipe View Return to pan (or a soup pot); add enough half-and-half to achieve a soup-like consistency, thick enough to support a garnish. Season with salt and pepper to taste. Heat through, ladle into bowls, garnish with apple chips, and serve immediately.