NutritionRecipesWellness

Butternut Squash Soup

Prep Time: 15 minutes Cook Time: 1hr 20 minutes

Ingredients:

2 medium butternut squash, peeled and cubed ( about 3 pounds)

4 tablespoons melted butter or olive oil

1 teaspoon dried thyme

1 teaspoon kosher salt

1 teaspoon cracked black pepper

2 tablespoons olive oil

1 medium yellow onion, finely diced

4 large cloves garlic, finely minced

1 small bay leaf

2-4 sprigs fresh thyme

1 quart chicken stock

1/2 cup heavy whipping cream, half n half or dairy-free milk alternative

Special Equipment: Blender

Instructions

Preheat oven to 400F

Place cubed butternut squash on a sheet pan and drizzle with ‘lite’ butter

Sprinkle with dried thyme, salt and pepper

Roast on the middle rack for 35-40 minutes or until very tender.

Heat olive oil in a large heavy-bottomed pot over medium heat while squash is in the oven

Add onion and garlic, sauté for 5 minutes

Add bay leaf and thyme, followed by roasted squash and stock

Cook for 10 minutes with the lid on

Move to a standing blender in batches and blend for 1 minute each time until smooth

Return soup back to the pot and simmer for 10 minutes and remove from heat

Stir through heavy cream, season as desired and serve.

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