Butternut Squash Soup
Here’s a good holiday / cold weather standby. It’s easy to make and makes a great small meal with a chunk of crusty bread and a salad.
- 2 tablespoons extra-virgin olive oil
- 1 carrot, diced
- 1 celery stalk, diced
- 1 onion, diced
- 1 butternut squash, fresh or cooked
- 1/2 teaspoon chopped fresh thyme
- 4 cups low-sodium chicken broth
- salt and pepper to taste
- You can use cooked or canned butternut squash or fresh. You'll just have to adjust the soup cooking time accordingly. I like roast the butternut squash first. Cut 1 butternut squash in half lengthwise and set both cut halves down in a pan with a little water. Bake for about 45 minutes at 375 degrees. Then let the squash cool a little and scoop out the insides for use in the soup.
- Heat oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Stir in butternut squash, thyme, chicken broth, salt and pepper. If using fresh diced squash bring to a boil, reduce heat and simmer until squash is tender about 30 minutes. With cooked or canned squash you only need to simmer long enough to soften the carrots. Lastly, use an immersion blender to purée soup.