Butternut Squash Soup

By Hklbrries

Ingredients

• 1 large butternut squash
• Olive oil
• 1/2 yellow onion, chopped
• 3 cloves garlic, minced
• Salt, to taste
• Black pepper, to taste
• 2 sprigs thyme, chopped
• 1 bay leaf
• 4 cups chicken (or vegetable) broth
• Cream (optional)
• Fresh parsley, chopped (optional)

Preparation

Step 1

To prepare the butternut squash, remove the top and bottom and peel. Slice lengthwise, remove seeds and dice into 1/4- to 1/2-inch cubes.

Heat olive oil in a large skillet and saute the squash, onion, garlic, salt and pepper, until slightly softened.

Add the thyme, bay leaf and broth and simmer until the squash is tender. Remove bay leaf and puree soup in a blender.

Stir in a bit of cream if desired. Serve with chopped parsley to garnish.