Creamy butternut squash soup

Creamy butternut squash soup

Serves 6

Tip: Roasting the squash gives best flavor, but you can boil squash if you’re in a hurry.

1. Add 1 teaspoon olive oil.
2. Add 2 cups chopped onions.
3. Add 1 cup chopped carrots.
4. Add 1 cup chopped celery.
5. Cook 5 to 10 minutes until tender.
6. Add 4 cups roasted butternut squash.
7. Add 2 cups water.
8. Add 1 cup low-sodium vegetable broth.
9. Add 3 tablespoons brown sugar.
10. Add 1/4 teaspoon nutmeg.
11. Add 1/2 teaspoon cinnamon.
12. Add 3/4 teaspoon kosher salt.
13. Simmer 15 minutes.
14. Blend small amounts at a time.
15. Combine 1/4 cup cornstarch and 1/4 cup cold water.
16. Add 1 tablespoon cornstarch slurry at a time.
17. Add 1/4 cup half-and-half.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.