Butternut Squash Soup

By Juice

Ingredients

• 4 tblsp. canola oil
• 5 1/2 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
• 1/3 c. chopped fresh chives
• salt
• pepper

Preparation

Step 1

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.