Soup is one of my favorite meals to have in the winter time. The best part about making your own soup is that you know exactly what you are putting into your recipe. This is a classic Butternut Squash Soup adapted from Whole Foods. It takes very little time and is savory and delicious. Garnish on top with fresh thyme to serve for a professional look. Tastes just as good reheated as it does the day you make it. Hope you enjoy!
- 2 tablespoons extra-virgin olive oil
- 2 carrot, diced
- 2 celery stalk, diced
- 1 onion, diced
- 1 butternut squash, cubed (fresh or frozen)
- 1 teaspoon chopped fresh thyme
- 4 cups low-sodium chicken or vegetable broth
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- Heat oil in a large soup pot.
- Chop the vegetables and the Squash into cubes.
- Add carrot, celery and onion. Cook until vegetables have begun to soften, about 5 min.
- Stir in butternut squash, thyme, broth, salt and pepper.
- Bring to a boil.
- Reduce heat and simmer until squash is fork-tender. This will take about 30 minutes.
- With a hand-held blender, purée the soup.
- Serve and Enjoy!