Butternut Squash Soup

Name: Butternut Squash Soup
Total time: 45
Yield: 8
Ingredients: 2 teaspoons butter; 3 cloves garlic, minced; ½ cup onion, chopped; 1 potato, peeled and cubed; 1 stalk celery, chopped; 1 carrot, sliced; salt, to taste; pepper, to taste; 2 lb butternut squash, peeled, seeded, and cubed; 6 cups vegetable broth; 2 cups water; 1 bay leaf; 2 sprigs fresh thyme

Recipe by Merle O'Neal from tasty.co

Meal 45 Mins.

Ingredients

8 servings

•

2 teaspoons butter
•

3 cloves garlic, minced
•

½ cup onion, chopped
•

1 potato, peeled and cubed
•

1 stalk celery, chopped
•

1 carrot, sliced
•

salt, to taste

•

pepper, to taste
•

2 lb butternut squash, peeled, seeded, and cubed
•

6 cups vegetable broth
•

2 cups water
•

1 bay leaf
•

2 sprigs fresh thyme

Instructions

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!