2 lb. butternut squash, peeled and cubed
1 carrot, diced
1 celery stalk, diced
3 T. heat-safe oil of your choice
2 c. chicken broth or more, as needed
1 c. heavy cream
1 pinch of nutmeg
1 T. Snider’s Cajun Seasoning
Preheat oven to 425º F
Brush squash with 1 T. of oil and roast on lower oven rack for 30-35 minutes
Heat remaining 2T. of oil over medium heat and sauté carrots and celery until tender
Transfer all ingredients to a soup pot over medium-low heat.
Add chicken broth, nutmeg, and Snider’s Cajun Seasoning
Simmer for about 5 minutes, then add heavy cream & blend until smooth
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