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Making Mayo’s Recipes: Creamy butternut squash soup
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It's getting to be the season for warm comfort food. This butternut squash soup gets its creamy consistency by blending small amounts of soup and adding a cornstarch slurry. Roasting the squash gives the best flavor, but you can boil squash if you're in a hurry.
Each Thursday one of the 100+ tasty video recipes from the Mayo Clinic Healthy Living Program is featured on the Mayo Clinic News Network, just in time for you to try at the weekend. You can also have the recipes delivered via the Mayo Clinic App.
Journalists: The broadcast-quality video (1:11) is in the downloads.
Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program. Find more recipes and other healthy-living insights on the Mayo Clinic App.
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.
