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
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.
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)
Thats it! Super easy to make.