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Butternut squash soup
Nb persons: 6
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| Secret Ingredient: 365 Everyday Value Organic Low Sodium Chicken Broth Put a spin on this creamy butternut squash soup with one of our flavorful variations: apple with Gorgonzola and almonds, thai or southwestern. To learn how to make this recipe, watch the Secret Ingredient cooking show. Ingredients | |
| 2 tablespoons | olive oil |
| 2/3 cup | diced carrot, (about 1 (8-inch) large carrot) |
| 1/2 cup | diced celery, (about 1 (11-inch) large stalk) |
| 2/3 cup | diced onion, (about 1 medium onion) |
| 4 cups | cubed butternut squash, (about 1 medium squash) |
| 1/2 teaspoon | chopped fresh thyme |
| 4 to 6 cups | low-sodium chicken broth |
| Sea salt, to taste | |
| ground black pepper, to taste | |
Method
Heat olive 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. Add butternut squash and thyme. Stir to combine with vegetables. Stir in chicken broth and season with salt and pepper.
Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.
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