Butternut Squash Soup

Serves: 8

Author: Merle O’Neal

Ingredients:

• 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

Directions:

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.

Enjoy!