Thursday, August 9, 2012

Butternut Squash Soup

Want a yummy treat for a cold day or just drab and dreary day? I say drab and dreary only because we have more of those than we ever do cold days here in Texas.. LOL

I had been hunting a while for a good way to fix Butternut Squash and the recipe below was just what I needed to make good use of this vegetable. My son and his friends tried and instantly fell in love with it.

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 or 1/4 dried thyme
5 cups vegetable broth (I use H.E.B central markets broth or any other organic brand will work)
1/4 tsp Sea salt or to taste
1/4 tsp cracked black pepper, or to taste

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 or hand blender.

* Gluten Free, Vegan, Vegetarian

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