[Text on screen:
Roasted squash soup with chipotle cream
- Butternut squash
- Onion
- Milk
- Orange juice
- Butter
- Chicken or vegetable stock
Season and bake squash at 325 degrees for 40 min.]

[Squash is cut in half long-ways and placed flat-side down on a baking sheet. Chef proceeds to cut it into strips and remove the skin.]

[Text on screen: Peel and dice squash. Melt butter in saucepan. Add onions. Saute until soft. Add squash, stock, orange juice, and milk. Stir. Season with salt and pepper. Simmer at a low boil for 5-10 min. Add to a food processor, puree until smooth. Serve with chipotle cream. Garnish with fresh basil.]

[Text on screen:
#buckeyebites
The Ohio State University Wexner Medical Center
Get more nutrition tips & healthy recipes:
wexnermedical.osu.edu/BuckeyeBites]