- 1 tablespoon CRISCO® Canola or Vegetable Oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon chopped fresh ginger
- 1/4 tablespoon red pepper flakes (optional)
- 5 cups butternut squash, peeled and cut into 1/2-inch pieces
- 3 cups sweet potato, peeled and cut into 1/2-inch pieces
- 1 medium carrot, peeled and cut into 1/2-inch pieces
- 4 cups chicken stock, vegetable stock or water
- 1 (12 fluid ounce) can Regular, 2% or Fat Free Carnation® Evaporated Milk
- Salt and Pepper to taste
- Heat oil in a large saucepan or Dutch oven on medium heat. Add onion, garlic, ginger and red pepper flakes. Cook on low for 3-5 minutes, until tender and fragrant.
- Add squash, sweet potato and carrot and cook for 2-3 minutes. Add stock and bring to a boil. Cover pot, reduce heat and simmer for 30 minutes or until vegetables are tender.
- Puree soup in blender, food processor or with immersion blender. Return to heat. Stir in Carnation(R) Evaporated Milk. Taste and adjust seasoning if necessary.