butternut squash soup

butternut squash soup
butternut squash soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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