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Dizee

Butternut Squash Soup

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Rate this recipe 4.6/5 (13 Votes)

Ingredients

  • 2 2 2 tablespoons butter or coconut butter ghee
  • 1 1 1 onion, chopped
  • 2 2 2 garlic cloves, minced
  • 3 3 3 carrots, diced
  • 2 2 2 celery stalks, diced
  • 1 1 1 potato, peeled
  • 1 1 1 butternut squash, peeled, seeded, diced
  • 2 900ml 2 900ml tetra packs chicken broth
  • 1/2 1/2 1/2 cup honey
  • 1/2 1/2 1/2 teaspoon dried thyme leaves, crushed
  • to and pepper to taste

Details

Preparation time 25mins
Cooking time 55mins
Adapted from google.ca

Preparation

Step 1

In large pot over medium heat, melt butter. Stir in onions and garlic. Sauté, stirring, about 5 minutes, until lightly browned. Add carrots and celery. Sauté, stirring about 5 minutes until tender.

Add potato, squash, chicken broth, honey and thyme; combine thoroughly. Bring mixture to a boil; reduce heat and simmer 30 to 45 minutes, or until vegetables are tender

Remove from heat and cool slightly. Working in small batches, transfer mixture to blender or food processor; process until smooth, returning pureed soup to pot.

Season to taste with salt and pepper. Reheat and serve.

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