• By Dana Sparks

Making Mayo’s Recipes: Creamy butternut squash soup

November 3, 2016


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.

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  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


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.