Butternut Squash Soup with a Cinnamon Whipped Cream Topping

Recipe courtesy of Chef Allen S. Friend (Executive Chef, Four Points by Sheraton, Harrisburg, Pa.) and Pennsylvania Preferred Culinary Connection

Makes 1 quart

Ingredients

• 4 tablespoons butter
• 2 ounces onions, diced
• 10 ounces celery, diced
• 1 ounce carrots, diced
• 4-8 cloves of garlic, minced
• 1/2 cup all-purpose flour
• 6 ounces butternut squash, cubed
• 3 cups chicken stock or broth
• 1 tablespoon dark brown sugar
• 3/4 cup heavy whipping cream, divided
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon grated cinnamon

Directions

Melt butter in a large pot over low to medium heat. Add onions, celery, carrots and garlic, stirring occasionally until vegetables are soft and tender. Add butternut squash. Sauté until heated. Whisk in flour, stirring to avoid lumps. Add chicken stock, a third at a time, simmering until thickened before adding more. Cook until all ingredients are tender.

Puree soup using an immersion blender or regular blender. Add brown sugar and 1/2 cup heavy cream, adding the rest if needed. Adjust flavor to taste with salt and pepper. Whip remaining 1/4 cup cream and add cinnamon. Ladle soup into bowls, garnishing each with a dollop of flavored, whipped cream.