Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 large butternut squash, peeled and cubed into 1" pieces (seeds removed) -; 2 potatoes, peeled and chopped into 1" pieces -; 3 tbsp. extra-virgin olive oil -; Kosher salt -; Freshly ground black pepper -; 1 tbsp. butter -; 1 onion, chopped -; 1 stalk celery, thinly sliced -; 1 large carrot, chopped -; 1 tbsp. fresh thyme, plus more for garnish -; 1 qt. low-sodium chicken broth -; Cream, for serving (optional) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Butternut Squash Soup

1. 1 large butternut squash, peeled and cubed into 1" pieces (seeds removed) -

2. 2 potatoes, peeled and chopped into 1" pieces -

3. 3 tbsp. extra-virgin olive oil -

4. Kosher salt -

5. Freshly ground black pepper -

6. 1 tbsp. butter -

7. 1 onion, chopped -

8. 1 stalk celery, thinly sliced -

9. 1 large carrot, chopped -

10. 1 tbsp. fresh thyme, plus more for garnish -

11. 1 qt. low-sodium chicken broth -

12. Cream, for serving (optional) -

How to cook deliciously - Butternut Squash Soup

1. Stage

Preheat oven to 400º. On a large baking sheet, toss butternut squash and potatoes with 2 tablespoons olive oil and season generously with salt and pepper. Roast until tender, 30-35 minutes.

2. Stage

Meanwhile, in a large pot over medium heat, melt butter and remaining tablespoon olive oil. Add onion, celery, and carrot and cook until softened, 7 to 10 minutes. Season generously with salt, pepper, and thyme.

3. Stage

Add roasted squash and potatoes and pour over chicken broth. Simmer 10 minutes, then using an immersion blender, blend soup until creamy. (Alternately, carefully transfer batches of the hot soup to a blender.)

4. Stage

Serve garnished with thyme.