Are you still wondering what to make for Thanksgiving or bring to a dinner party? Butternut squash soup is a perfect dish to serve before a meal. It’s perfect for the holidays.. it’s warm & hearty. Below is an easy recipe to follow. I did things differently though. I roasted butternut squash cubes (Trader Joes has bags of them!) in the oven with sprigs of thyme, olive oil, salt & pepper. And instead of an immersion blender, I used a regular blender to blend everything. But I would like to get one of those fancy blenders someday. You always need a little presentation so finish off the soup with some thyme on top. It would be cute to serve in mugs too! (like this: http://www.mybakingaddiction.com/butternut-squash-soup/) Have a happy Thanksgiving everyone!
Recipe for Butternut Squash Soup, courtesy of: http://www.wholefoodsmarket.com/recipe/classic-butternut-squash-soup
2 tablespoons extra-virgin 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
4 cups low-sodium chicken broth
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
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, chicken 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.