Butternut Squash Soup

Ingredients

• 2 teaspoons olive oil 
• 1 carrot, diced
• 1 celery stalk, diced
• 1 onion, diced
• 4 cups cubed butternut squash, fresh or frozen
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon chopped fresh rosemary 
• 4 cups low-sodium vegetable broth
• salt, to taste
• black pepper, to taste

Cooking Directions

Heat oil in a large soup pot. 

Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. 

Stir in butternut squash, thyme, broth, salt and pepper. 

Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. 

Use an immersion blender to purée soup. Alternatively, let the soup cool slightly and carefully purée in batches in an upright blender.