Creamy butternut squash soup

Serves 6

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

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

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

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