|10 min||45 min||4|
|1 onion(s)||Sweet onion (chopped)|
|2 medium||Carrots (peeled, chopped)|
|2 medium stalk(s)||Celery (chopped)|
|2 tsp||Extra virgin olive oil|
|2 clove(s)||Garlic (minced)|
|1 tsp minced||Ginger root|
|1 squash||Butternut squash (peeled, cubed)|
|947 ml||Vegetable stock/broth, low sodium|
|1 cup||Whole milk 3.3%|
|1/2 tsp||Kosher salt|
|1/2 tsp||Black pepper|
|1/4 tsp||Nutmeg, ground|
1. Sauté onion, carrots, and celery, prepared as directed, in hot oil in a large Dutch oven pot over medium-high heat 10 minutes or until tender.
2. Add garlic and ginger and sauté 1 minute. Add squash and chicken broth; bring to a boil. Reduce heat, and simmer 30 minutes or until squash is tender.
3. Process squash mixture in a blender or food processor, in batches, until smooth. Return squash mixture to Dutch oven. Stir in milk and remaining ingredients. Cook over medium heat 5 minutes or until thoroughly heated.
is a power-packed veggie, rich in vitamin A, B6, folate, Mg, fiber and riboflavin
are high in beta carotene, fiber and vitamin K