The brown sugar in the recipe helps pull out the sweet undertones of the butternut squash. If you prefer a savory flavor, swap out the cinnamon, nutmeg and clove, and add chopped fresh sage or thyme near the end of the cooking.
Preheat oven to 400°F. Cut butternut squash in half, remove the seeds and lay skin-side up in a baking pan. Add 4 cups water to the pan. Roast 30-45 minutes until fork easily pierces squash.
Heat a large soup pot to medium-high heat. Add the oil, followed by the chopped vegetables. Sauté 5-10 minutes until soft and tender. (You may need to reduce the heat.)
Add vegetable broth, 2 cups water, brown sugar, nutmeg, cinnamon and salt. Let soup simmer about 15 minutes. Add the roasted squash. Remove from heat and let cool slightly. Transfer small amounts at a time to a blender. Purée the entire batch of soup. (Place a towel on top of the blender to make sure the steam doesn’t pop the lid.)
Return mixture to the soup pot and bring to a boil. Mix together the cornstarch and 1/4 cup water and slowly add (about 1 tablespoon at a time) to the boiling soup, whisking until thickened. When desired consistency is achieved, add the half-and-half and serve.
Nutrition facts per serving
Makes 6 servings
|Total Fat||2.1 g|
|- Saturated Fat||0.9 g|
|Total Carbohydrate||29.1 g|
|- Dietary Fiber||4 g|
|- Total Sugars||10.7 g|
|-- Added Sugars||0 g|