INGREDIENTS

2 lb butternut squash, peeled and cubed
1 carrot, diced
1 celery stalk, diced
3 tbsp heat-safe oil of your choice
2 cup chicken broth or more, as needed
1 cup heavy cream
1 pinch of nutmeg
1 tbsp Snider’s Cajun Seasoning

INSTRUCTIONS

• 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