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.
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