Creamy butternut squash soup

Substances

1. 1 teaspoon olive oil
2. 2 cups chopped onion
3. 1 cup chopped carrots
4. 1 cup chopped celery
5. 4 cups roasted butternut squash
6. 2 cups water
7. 1 cup low-sodium vegetable broth
8. 3 tablespoons brown sugar
9. 3/4 teaspoon kosher salt
10. 1/2 teaspoon cinnamon
11. 1/4 teaspoon nutmeg
12. 1/4 cup cornstarch
13. 1/4 cup cold water
14. 1/4 cup half-and-half

Directions

Warmth the olive oil over medium-excessive heat in an ideal soup pot Add the onion, carrots and celery and saute till soft, about 5 to 10 minutes. Add squash, water, broth, brown sugar, salt, cinnamon and nutmeg. Let soup simmer for roughly Quarter-hour. Cast off from heat. Build soup in a blender, itsy-bitsy amounts at a time. Build a towel over the lid of the blender to protect far from the lid shooting up. Add blended soup abet to soup pot and produce to a boil. In a itsy-bitsy bowl, combine the cornstarch and water to provide a slurry. Add 1 tablespoon of cornstarch slurry at a time to the boiling soup combination and stride till the soup reaches desired thickness. Add half-and-half, scoot and encourage.

Created by the govt. wellness chef and registered dietitians at the Mayo Health center Wholesome Residing Program.