Butternut Squash Soup
Equipment
- 1 Large Saucepan
- 1 Immersion Blender A regular blender or a potato masher is a great substitute
Ingredients
- 1 Butternut Squash Peeled, seeded, and cut into rough chunks
- 1 Medium Onion Diced
- 2 Celery Stalks Diced
- 1 Medium Carrot Diced
- 4 tbsp Cooking Oil
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 3 cups Chicken or vegetable broth
- 1/8 tsp Nutmeg
- 1 Small Lemon Juiced
- 1/2 cup Heavy cream or milk (optional; substitute any milk alternative)
- 3 sprigs Thyme
- 2 Bay leaves
Instructions
- Heat oil in a large saucepan. Immediately add onion, celery, carrot, squash, and whole thyme sprigs (if using).
- Reduce heat to medium, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened but not browned, about 5 minutes.
- Add stock, and bay leaves. Increase heat to high and bring it to a boil. Reduce to a bare simmer and cook until squash is completely tender, about 20 minutes.
- Using tongs or a fork, discard bay leaves and thyme stems. Add heavy cream or milk, if using.
- Serve
Notes
If you have leftover bread in the home, cut it into cubes and toast it to make croutons to serve on top of the soup.