Butternut Squash Soup

Hello Everyone,

Today I am sharing a butternut squash soup recipe. This soup is great because it features butternut squash which is super healthy. Also, it makes a lot so you can make it on a sunday and have it for lunch throughout the week.

I found the original recipe off of Whole Foods. Check out the original recipe if you want to see exactly how they make it, because I changed it up a bit.

You will need:

3 carrots (i used multi coloured carrots),1 stalk of celery, 1 onion diced, 4 cups cubed butternut squash fresh or frozen, 1/2 teaspoon chopped fresh thyme, 4 cups low-sodium chicken broth,1/2 teaspoon fine sea salt, 1/2 teaspoon ground black pepper

DIRECTIONS:

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.

Photo on 2015-02-10 at 12.15 PM

Photo on 2015-02-10 at 12.15 PM #2

Stir in butternut squash, thyme, chicken broth, salt and pepper.

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Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to purée soup Alternatively, let the soup cool slightly and carefully purée in batches in an upright blender (I used my magic bullet)

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Thats it! Super easy to make.

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