In The Bender Kitchen: ShopRite Dietitian Lisa Bishop cooking up butternut squash soup

NEW HAVEN, Conn. (WTNH) — It’s time to start cooking up some favorite dishes for the Fall with Registered Dietitian Lisa Bishop from ShopRite.

Butternut Squash Soup


  • 1 tablespoon of Olive oil
  • 1 cup of sliced carrots
  • 2 teaspoons of Kosher salt
  • 6 cups of vegetables broth
  • one 3-4 pound butternut squash
  • 1 medium chopped onion
  • 1 tablespoon of chopped chives


  1. Preheat oven to 400 degrees.
  2. Toss the chopped carrots and the onions with olive oil and place on roasting pan.
  3. Cut the butternut squash length wise and take the seeds out.
  4. Roast butternut squash in oven for 1 hour in preheated oven.
  5. Use the tip of a knife to determine if the squash is tender enough to be able to blend with an immersion blender.
  6. Scoop out the squash flesh and place it into a stock pot along with the roasted onion and carrot pieces.
  7. Add 6 cups of vegetables broth and simmer to blend flavors for 45 to 60 minutes.
  8. Remove both from heat and use a hand immersion blender for 3 or 4 minutes.
  9. If soup seems too thick add a few tablespoons of water.
  10. Garnish with chopped chives.



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