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butternut-squash-soup

Butternut Squash Soup

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Ingredients
  

  • 1 butternut squash about 2 pounds, peeled, seeded, and cubed
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 carrot chopped
  • 1 celery stalk chopped
  • 4 cups vegetable broth
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon ground thyme
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions
 

  • Begin by heating the olive oil in a large pot over medium heat. Add the onions, carrots, and celery, sautéing them for about 5 minutes or until softened. Next, add the garlic and cook for another minute.
  • Once the vegetables are softened, toss in the cubed butternut squash and stir to combine. Pour the vegetable broth into the pot and increase the heat to bring the soup to a boil. Once it reaches a rolling boil, reduce the heat to a simmer and cook for about 20-25 minutes or until the squash is tender.
  • After the squash has cooked, add the sage, thyme, nutmeg, salt, and pepper. Now, it's time to blend the soup. Using an immersion blender or a regular blender, carefully blend the soup to the desired consistency. If using a traditional blender, be sure to let the soup cool slightly before blending and blend in batches if needed.