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Butternut Squash Soup

If there’s one thing you should be eating more of this fall, it’s butternut squash soup (the homemade kind, of course). This seasonal recipe is easy to whip together in no time, and you can make a big batch at once to freeze for lazy nights or on-the-go work lunches.

by Merle O'Neal • featured in 5 Healthy & Hearty Fall Soups

45 minutes

Inspired by cooksillustrated.com

45 minutes

Ingredients

for 8 servings

  • 2 teaspoons
    butter
  • 3 cloves garlic, minced
  • ½ cup
    onion, chopped (75 g)
  • 1 potato, peeled and cubed
  • 1 stalk celery, chopped
  • 1 carrot, sliced
  • salt, to taste
  • pepper, to taste
  • 2 lb
    butternut squash, peeled, seeded, and cubed (905 g)
  • 6 cups
    vegetable broth (1.5 L)
  • 2 cups
    water (480 mL)
  • 1 bay leaf
  • 2 sprigs fresh thyme

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Preparation

  1. Melt the butter in a large pot over medium heat, then add the garlic and onion and sauté for 1-2 minutes, until the onion is translucent.
  2. Add the potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.
  3. Add the butternut squash, broth, water, bay leaf, and thyme and stir. Bring to a boil.
  4. Cover and reduce the heat to low. Simmer for 25-30 minutes.
  5. Remove the thyme stems and bay leaf.
  6. Use an immersion or countertop blender to blend the soup until smooth.
  7. Let cool for 2 minutes, then serve.
  8. Enjoy!
 

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