• Step 1

  Heat oil in stockpot on LOW. Add onions; cook, stirring occasionally, about 5 min, until soft but not browned. Add carrots; cook, stirring occasionally, about 5 min.

• Step 2

  Increase heat to HIGH. Add butternut squash and broth; bring to boil, about 7 min. Reduce heat to MED-HIGH. Simmer, about 30 min, until squash is tender. Add broth concentrate; stir.

• Step 3

  Remove from heat; cool slightly. Add mixture to blender in two batches; puree until smooth. Season with salt and pepper.

• Garnish with Wegmans Pumpkin Seed Oil and toasted pumpkin seeds. • Olive oil can be replaced with 3 Tbsp Wegmans Organic Salted Butter.

Note: When servings & ingredients are modified, nutrition & directions may vary.