Creamy Cinnamon-Butternut Squash Soup

I realize this soup looks like melted caramel. It's not.

This gourmet concoction will make your house smell divine while simmering. It doesn't smell like squash should be the main ingredient in this, but strangely enough...it is... Seriously though, my roomie and I absolutely LOVE this soup. I made more the other day just to freeze for some winter day when I'm yearning for fall again.

2 tablespoons olive oil
1 1/2 lbs peeled, seeded butternut squash, cut into 1-inch chunks
1 large onion, cut into large dice
1 TBSP butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 1/2 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp cayenne pepper
3 cups chicken broth
1 1/2 cups milk
salt and pepper

Heat oil in sauté pan. Add butternut squash and onion, sauté until squash turns golden brown (7-8 minutes). Reduce heat to low. Add butter, sugar, and garlic. Cook until all veggies are a caramel color (about 10 min). Add broth. Simmer for one minute on high. Reduce heat to low and simmer, partially covered until squash is tender (10 min). Puree until very smooth in a blender. Return to pan, add enough milk so the mixture is as soupy or thick as you want. Salt and pepper to taste. Eat with warm fall apples for a finishing touch!
Original recipe link here