Butternut Squash Soup

Butternut Squash Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    tblsp. canola oil

  • lbs. butternut squash- peeled, seeded & cut into 1" cubes, about 10 c.

  • 3

    c. chopped onion

  • 3

    carrots, thinly sliced

  • 5

    tsp. minced fresh thyme

  • 7

    c. chicken broth

  • c. chopped fresh chives

  • salt

  • pepper

Directions

1. Heat oil in dutch oven over medium heat. 2. Add squash, carrots & thyme. 3. Saute until squash begins to soften & brown, about 10 minutes. 4. Add broth & bring to a boil. 5. Reduce heat, cover & simmer until vegetables are tender, about 30 minutes. 6. Cool about 30 minutes. 7. Puree. 8. Stir in chives, salt & pepper.


Nutrition

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