butternut squash soup

By Jody

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 carrot, diced
• 1 celery stalk, diced
• 1 onion, diced
• 4 cups cubed butternut squash, fresh or frozen
• 1/2 teaspoon chopped fresh thyme
• 4 cups low-sodium veg broth
• 1 1/2 chipolte pepper in adobe sauce
• 1/2 teaspoon ground black pepper

Preparation

Step 1

Heat oil in a large soup pot. Add carrot, celery and onion and chipolte pepper. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Stir in butternut squash, thyme, veg broth, and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to purée soup. Alternatively, let the soup cool slightly and carefully purée in batches in an upright blender.