Autumn Butternut Squash Soup

Name: Autumn Butternut Squash Soup
Yield: about 31/2 cups

about 3½ cups

View Recipe

Autumn Butternut Squash Soup

about 3½ cups

The flavors of fall come out in this deliciously creamy soups.

Nutritional information per serving (based on 4 servings): Calories 150 (21% from fat)
carb. 25g
pro. 5g
fat 4g
sat. fat 0g
chol. 6mg
sod. 168mg
calc. 84mg
fiber 15g

Ingredients

1tablespoon olive oil
½medium onion, finely chopped
1garlic clove, finely chopped
½teaspoon kosher salt, divided
Pinch freshly ground black pepper
2cups chicken or vegetable broth, low
sodium
2pounds butternut squash, peeled,
seeded and cut into 2-inch pieces
(about 4 cups cut)
1teaspoon fresh thyme leave

Preparation

1. Put the oil into a medium stockpot or large saucepan set over medium-low heat. Once hot,
add the onion and garlic with a pinch of the salt and pepper. Cook until softened and fragrant,
about 4 minutes.
2. Add the broth, squash, thyme, and remaining salt. Increase heat to high to bring to a boil.
Once boiling, reduce to a simmer and cook, partially covered, until squash is soft, about 20 to
25 minutes.
3. Remove the pot from the heat. Using a slotted spoon, put the soup solids into the blender jar.
Allow to cool slightly, uncovered, about 5 minutes. Pour the soup liquid into a liquid measuring
cup; reserve.
4. Cover with the integrated measuring cup removed and start to blend on Low, gradually
adding the soup liquid through the opening in the cover, until desired consistency is achieved.
Replace integrated measuring cup, increase speed to High and continue to blend for an
additional 30 seconds to ensure a velvety smooth soup.
5. Taste and adjust seasoning as desired.