Recipe: Creamy butternut squash soup

Butternut squash is a rich in vitamins, minerals, and antioxidants. Use of it in a soup makes for a comforting, colorful, and nutritious meal.

Number of servings: 6

Serving size: 1 cup

Ingredients

• 1 teaspoon olive oil
• 2 cups chopped onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 4 cups roasted butternut squash
• 2 cups water
• 1 cup low-sodium vegetable broth
• 3 tablespoons brown sugar
• 3/4 teaspoon kosher salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup cornstarch
• 1/4 cup cold water
• 1/4 cup half-and-half

Directions

Heat the olive oil over medium-high heat in a large soup pot Add the onion, carrots and celery and saute until tender, about 5 to 10 minutes. Add squash, water, broth, brown sugar, salt, cinnamon and nutmeg. Let soup simmer for about 15 minutes. Remove from heat. Place soup in a blender, small amounts at a time. Place a towel over the lid of the blender to avoid the lid popping up. Add blended soup back to soup pot and bring to a boil. In a small bowl, combine the cornstarch and water to make a slurry. Add 1 tablespoon of cornstarch slurry at a time to the boiling soup mixture and whisk until the soup reaches desired thickness. Add half-and-half, stir and serve.

Nutritional analysis per serving:

• Calories – 129
• Total Fat – 1 g
• Saturated fat – 1 g
• Trans fat – 0 g
• Monounsaturated fat – 0 g
• Cholesterol – 4 mg
• Sodium – 342 mg
• Total carbohydrate – 29 g
• Dietary fiber – 4 g
• Total Sugars – 11 g
• Protein – 2 g

For this recipe and more, visit Mayo Clinic Healthy Recipes