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Butternut Squash Soup

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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.