RECIPE: Roasted Butternut Squash Soup

Looking for a healthy way to kick off the new year? This creamy roasted butternut squash soup from Huntington’s Kitchen Chef Izzy Cross is the perfect way to enjoy a healthy, veggie-packed meal without sacrificing flavor.

Ingredients (makes four servings)

•  large butternut squash
• 1 large sweet white onion
• 6 stalks of celery
• 2 medium carrots
• 5 green onions (only the white part)
• 4 small Yukon potatoes
• 4 cups of white stock
• 2 TBS of olive oil
• ¼ cup of heavy cream
• Chives for garnish
• Salt and pepper to taste

Directions

• Preheat oven to 375 degrees.
• Cut butternut squash in half.
• On a sheet pan place butternut squash, carrots, celery, onions and green onions. Drizzle with olive oil and add salt and pepper.
• Roast in 375-degree oven until squash is tender, about 35-45 minutes.
• Remove from oven and let cool.
• Peel butternut squash. Add squash and remaining roasted vegetables to a food processor or blender. Begin to add stock 1 cup at a time and blend soup to a silky consistency.
• Transfer to a sauce pot and simmer. Add cream. Add salt and pepper to taste.
•  Serve hot with crunchy bread. Garnish with minced chives and heavy cream.

Nutrition Information (per serving)

• 289 calories