gluten freevegetariandinnerlunchsidesmealdietarysoup

Butternut Squash Soup

Name: Butternut Squash Soup
Cook time: 50 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 tablespoons butter; 3 cloves garlic, minced; ½ cup onion, chopped; 1 potato, cubed; 1 celery stalk, chopped; 1 carrot, sliced; Salt, to taste; Pepper, to taste; 2 pounds of butternut squash, peeled, seeded, and cubed; 6 cups vegetable broth; 2 cups water; 1 bay leaf; 2 sprigs thyme

By Tasty50 min8 servings

If there’s one thing you should be eating more of this fall, it’s butternut squash soup (the homemade kind, of course). This seasonal recipe is easy to whip together in no time, and you can make a big batch at once to freeze for lazy nights or on-the-go work lunches.

Instructions

1
Melt the butter in a large pot over medium heat, then add the garlic and onion and sauté for 1-2 minutes, until the onion is translucent.
2
Add the potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.
3
Add the butternut squash, broth, water, bay leaf, and thyme and stir. Bring to a boil.
4
Cover and reduce the heat to low. Simmer for 25-30 minutes.
5
Remove the thyme stems and bay leaf.
6
Use an immersion or countertop blender to blend the soup until smooth.
7
Let cool for 2 minutes, then serve.
8
Enjoy!