Simple Butternut Squash Soup

  • 4 cups frozen diced butternut squash   #18245
  • 2 tbsp butter   #44110
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 1 medium carrot, cubed
  • 6 cups chicken stock   #02863
  • Non-stick spray   #13610
  • Nutmeg   #13990
  • Salt freshly ground black pepper
  • Garnish; cream & chives, chopped

  • Spray a roasting pan with a non-stick spray, roast diced squash in the oven for 8-12 minutes.
  • In a large pot melt butter and saute onion, celery and carrot until tender, about 8 minutes.
  • Add squash and about 3/4 of the stock.
  • Bring to a simmer and cook, about 20 to 30 minutes.
  • Transfer soup to a blender and blend until smooth.
  • Return to pot, and mix in any remaining stock to attain desired consistency.
  • Stir and season with nutmeg, salt, and pepper.
  • Garnish with a twirl of cream and chives.

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