Butternut Squash Soup
Author: Merle O’Neal
- 2 teaspoons butter
- 3 cloves garlic, minced
- ½ cup onion, chopped
- 1 potato, peeled & cubed
- 1 stalk celery, chopped
- 1 carrot, sliced
- salt, to taste
- pepper, to taste
- 2 lb butternut squash, peeled, seeded, and cubed (905 g)
- 6 cups vegetable broth(1.5 L)
- 2 cups water (480 mL)
- 1 bay leaf
- 2 sprigs fresh thyme
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.
Add the potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.
Add the butternut squash, broth, water, bay leaf, and thyme and stir. Bring to a boil.
Cover and reduce the heat to low. Simmer for 25-30 minutes.
Remove the thyme stems and bay leaf.
Use an immersion or countertop blender to blend the soup until smooth.
Let cool for 2 minutes, then serve.