Butternut Squash Soup

By Merjimjan

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Ingredients

2 tablespoons olive oil
2/3 cup diced carrot - about 1 8" large carrot
1/2 cup diced celery - 1 large stalk
2/3 cup diced onion
4 cups cubed butternut squash - 1 medium squash
1/2 tsp. chopped fresh thyme
4 - 6 cups low-sodium chicken broth
1 can evaporated fat free milk
Sea salt and pepper to taste
Pinch of nutmeg

Details

Level of difficulty Average
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Heat olive oil in a large soup pot. Add carrots, celery and onion until veggies soften and onion becomes translucent (approx. 3-4 minutes). Add squash and thyme. Stir to combine with vegetables. Stir in broth and season with salt and pepper.

Step 2

Bring to a boil, reduce heat and simmer until squash is fork-tender (about 30 minutes). Use an immersion blender to purée soup. Alternatively, after allowing it to cool, purée in batches in a traditional blender. I prefer the texture to be slightly chunky!