Butternut Squash Soup

🧂 Ingredients

• 1 tablespoon butter
• 1 sweet onion

  coarsely chopped
• 1 rib celery

  chopped
• 1 carrot

  chopped
• 1 2-3 pound butternut squash, peeled, seeded and cubed (about 3 cups)
• 2 medium potatoes

  chopped
• 3-4 sprigs fresh thyme or basil leaves

  (basil chopped)
• 1/4 teaspoon ground ginger
• Coarse salt and freshly ground pepper
• 1 15-ounce can reduced-sodium chicken stock
• 1 3/4 cups water

Instructions

• 1 Melt butter in a large soup pot or Dutch oven. Cook onion, carrot, celery
  potatoes, and butternut squash until lightly browned; about 5 minutes.
• 2 Pour in enough chicken broth and water to cover the vegetables. Then stir in the
  herbs and ginger. Bring to a boil over medium-high heat then reduce the heat to
  maintain a simmer. Cover and simmer until the vegetables are tender; about 15 to
  20 minutes.
• 3 Discard thyme stems if using and puree soup in a blender until smooth. Return to
  the soup pot and add additional liquid to achieve desired consistency. Season
  with salt and pepper to taste.
• 4 Puree soup in a blender (or use an immersion blender) until smooth. Season with
  salt and pepper if needed or to taste.

Nutrition Info