Butternut Squash Soup (Makes 2-3 Quarts)

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2 tablespoons olive oil
1 vidalia or other sweet onion, chopped in large dice
1 large carrot, diced
1 stalk celery, diced
1 large shallot sliced
1 sweet potato, peeld and cut in 1” chunks
1 medium butternut squash, peeled, seeded and chopped in 1” chunks
1 bay leaf
8 cups vegetable stock or water
salt and freshly ground pepper to taste
2 teaspoons minced fresh thyme

To serve:
Chopped scallions
Parsley leaves

In a large saucepan, sautÈ first four vegetables in olive oil until onions are translucent. Add squash, cook five more minutes, stirring well. Add bay leaf and stock, bring to boil, then cover and simmer 30 minutes, until squash is very tender. Add thyme, cook five minutes, and remove soup from heat. Discard bay leaf and puree soup with vertical blender. Season to taste, and add more liquid if necessary.
To serve: sprinkle chopped scallions and parsley on top.

Notes:
Leave some chunks in the soup when pureeing for a heartier feel, and, as with most of our soups, feel free to add some dark leafy greens for added vitamins and minerals.
 

©2006 by Jen Hoy