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Prepare the Butternut Squash

  • Butternut squash (about 3 pounds), halved vertically and seeded 1 each
  • Olive oil 0.5 Tbsp
  • Salt and Pepper, to taste

Prepare the Soup

  1. Prepare the Butternut Squash

    • Place the butternut squash on a sheetpan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
    • Turn the squash face down and roast at 425 F until it is tender and completely cooked through, about 45 to 50 minutes.
    • Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
  2. Prepare the Soup

    • Warm 1 tablespoon olive oil over medium heat until shimmering in 2 quart minimum stock pot.
    • Add the chopped carrots, onions and celery, add 1 teaspoon salt. Cook, stirring often, until the vegetables has softened and are starting to turn golden on the edges, about 3 to 4 minutes.
    • Add the garlic and cook until fragrant, about 1 minute, stirring frequently.
    • Add prepared Knorr® Liquid Concentrated Base Chicken, Tazo Tea Concentrate Classic Chai Latte, garam masala and butternut squash to pot. Bring to a simmer.
    • Transfer the soup to blender or use immersion wand. Blend until creamy.
    • Stir in cream taste and blend in more salt and pepper, if necessary.
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