Classic Butternut Squash Soup
This traditional squash soup is a serious crowd pleaser. Put a spin on it by trying one of the flavorful variations suggested.
- 2 Tablespoons olive oil
- 1 carrot, diced
- 1 celery stalk, diced
- 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 salt
- 1/2 Teaspoon 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.