Butternut Squash Soup
By Dizee
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.
You'll also love
- Teriyaki Halibut 4.6/5 (13 Votes)
- Blackberry Bourbon Boston Butt 4.4/5 (23 Votes)
- Crispy Apple-Oat Fritters 4.6/5 (13 Votes)
- Corned Beef Hash with Eggs 4.6/5 (13 Votes)
- Pumpkin Scones 4.5/5 (22 Votes)
Review this recipe