Butternut Squash Soup
Ingredients
- 2 tbsp. extra-virgin olive oil
- 1 carrot, diced
- 1 celery stalk, diced
- 1 onion, diced
- 4 cups butternut squash, peeled and cubed
- 1/2 tsp. fresh thyme, chopped
- 4 cups low-sodium chicken broth
- 1/2 tsp. fine sea salt
- 1/2 tsp. ground black pepper
Instructions
- In a large soup pot, over medium heat, heat oil.
- Add carrot, celery and onion.
- Cook until vegetables have begun to soften and onion turn translucent, 3 to 4 minutes.
- Stir in butternut squash, thyme, chicken broth, salt and pepper.
- Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes.
- Use an immersion blender to purée soup.
- Alternatively, let the soup cool slightly and carefully purée, in batches, in an upright blender.
