Hey gals! Hope you’re all enjoying a spooky (and safe) Halloween! Bear and I are hanging out with friends this evening, no costumes, just fun food! We’re having a nacho potluck. I’m making guacamole, which I should share here some time, but I thought I’d share a soup recipe we’ve been loving lately! It made for a great alternative to tomato soup with our grilled cheese the other night!
Butternut Squash Soup (recipe via Whole Foods)
- 2 tablespoons extra-virgin 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 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 a traditional blender.
I seriously love my immersion blender. It may have been my favorite Christmas gift last year! I know you can puree a soup in a normal blender, too, but THAT’S a recipe for disaster!
Hope you enjoy!