Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 large carrots, chopped
• 1 celery stalk, chopped
• 1 medium butternut squash, peeled, seeded and chopped
• 4 garlic cloves, peeled and smashed
• 2 teaspoons Italian seasoning
• Salt and pepper to taste
• 2 cartons (8 cups) low-sodium chicken broth
• 1 cup Guida’s Dairy Heavy Whipping Cream

How to

• Heat oven to 400 F. Line two baking sheets with parchment paper.
• In a large bowl, toss together olive oil, onion, carrots, celery, garlic, squash, Italian seasoning, salt and pepper.
• Divide veggie mixture onto the prepared baking sheets and roast in the preheated oven for 45 minutes, turning once halfway through.
• Remove from oven and let cool for 10–15 minutes.
• Once veggies have cooled slightly, transfer one-third into a blender with one-third of the chicken broth. Purée until smooth and then pulse in one-third of the heavy cream. Pour into a heavy-bottomed pot over low heat, stirring often. Repeat with the remaining veggies, broth and cream.
• When ready to serve, ladle from the pot on the stove and drizzle in an extra splash of cream.

Note: Depending on your blender size, this may take more than three rounds.

Recipe and image provided by Half & Half Magazine.